Freezing Rhubarb

Tart rhubarb has a short season, so why not freeze it! This easy freezing method lets you enjoy the flavor for months to come.

Equipment

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Wash rhubarb and pat dry, then cut into pieces the size you want.

Spread in a single layer on a lined baking sheet. Lining prevents the rhubarb from sticking.

Place the baking sheet in the freeze and chill about 2 hours, until frozen solid.

Transfer to a freezer-safe bag.

Remove as much air as possible from the bag before sealing. A vacuum sealer works great!

Label and freeze for up to 3 months. Use in all your favorite rhubarb recipes!

Swipe up for the recipe and tips on stetted.com

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