Michigan State University Extension
Preserving Food Safely - 01600254
10/13/97

### FREEZING RHUBARB

     Stalks  or  pieces.  Choose,  firm,  tender,  well-colored

    stalks
    with good flavor and few fibers.  Wash, trim  and cut

    into
     1-  or 2-inch pieces in lengths to  fit  the  package.

    Heat
    rhubarb in boiling water for 1 minute  cool promptly in

    cold
    water to retain color and flavor.  Drain well.

     Unsweetened  pack

     Pack  either  raw  or   preheated  rhubarb   tightly  into

    containers
    without sugar.  Leave  1/2-inch  headspace. Seal,

    label
    and freeze.

     Syrup pack

     Pack  either  raw  or  preheated  rhubarb   tightly   into

    containers;
    cover with cold 50-percent syrup (1 cup sugar to

    1
     cup water).  Leave 1/2-inch  headspace.  Seal,  label and

    freeze.

     Puree

     Prepare rhubarb  as for  rhubarb stalks or  pieces.  Add 1

    cup
     water  to 1 1/2  quarts (2 pounds) rhubarb  and  boil 2

    minutes.
     Cool and  press  through  a sieve.  To  1 quart (2

    pounds)
     puree,  mix 2/3  cup  sugar.  Pack  into containers

    leaving
    1/2 inch headspace.  Seal, label and freeze.

##### Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

###### This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.