How to Freeze Rhubarb
Preparing Rhubarb for Freezing and Frozen Rhubarb Cheesecake Recipe
Jul 6, 2009
Rhubarb is a versatile fruit, popular in desserts and savory dishes alike. Although it is available fresh from late spring to late summer, it also freezes well, meaning that its tangy flavor can be enjoyed throughout the year.
How to Freeze Rhubarb
To freeze raw rhubarb, remove the leaves and wash the stalks thoroughly. Cut the stalks into short lengths. To help preserve the color, briefly blanch the rhubarb in boiling water, then place immediately in cold water to cool. Drain and place the rhubarb into suitable freezer bags, removing as much air as possible. Place the rhubarb into the freezer and freeze for up to six months.
Cooked rhubarb also freezes well and makes a quick standby for dessert. To cook rhubarb for freezing, remove the leaves, wash the stalks well and cut them into short lengths. Place in a non-corrosive pan with some sugar and a tablespoon or two of water (or use orange juice for a different flavor). Cook gently for about ten minutes until the rhubarb is soft. Allow the fruit to cool, then place in freezer containers and freeze for up to six months.
Using Frozen Rhubarb
Frozen rhubarb can replace fresh rhubarb in most recipes. For crumbles, pies and jams, rhubarb can be used from frozen – simply add the frozen fruit to a little liquid and cook gently until tender.
Cooked frozen rhubarb should be thawed overnight in the refrigerator before using. For a quicker option, rhubarb can also be defrosted in the microwave – just be careful not to over cook it. Cooked rhubarb is delicious simply served over ice cream or with cereal and yogurt for a healthy breakfast.
Frozen Rhubarb ‘Cheesecake’ Recipe
This recipe uses low fat yogurt instead of cream cheese to create a dessert that is big on flavor, but light on calories.
Ingredients:
- 200 gr ginger snap cookies
- 50 gr butter, melted
- 1 packet raspberry jelly crystals
- 500 gr frozen rhubarb pieces
- 110 gr caster sugar
- 3 cups low fat vanilla yogurt
- Fresh raspberries, to serve
Directions:
- Lightly grease a 24cm spring-form pan.
- Place cookies into a food processor and process until they form fine crumbs. Add melted butter and process again until combined. Use this mixture to line the base of the prepared pan, pressing firmly. Place pan in the refrigerator to chill.
- Place jelly crystals in a bowl and add 1 cup of boiling water. Stir until dissolved. Set aside to cool.
- Combine the rhubarb, sugar and ½ cup water in a saucepan and cook over a medium heat for 5-10 minutes until the rhubarb is tender. Remove from the heat and gently stir in dissolved jelly mixture.
- Place rhubarb mixture into a food processor and process until smooth. Add yogurt and process gently until combined. Pour over prepared cookie base and place in the freezer for 2-3 hours until set. Slice and serve with fresh raspberries (and cream, if desired).
For more information about rhubarb, see Cooking with Rhubarb: How to Buy, Store and Prepare Rhubarb for Eating.
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