Market Notes: Storing Rhubarb

Now that the first flush of spring is past, it’s time to start thinking ahead and putting up some stores for winter. Garlic scapes, peas and strawberries are all on this year’s preserving list and vying for my attention, but first I had a bin of late season rhubarb waiting to be dealt with.

When time is short, as it is now, freezing is a quick solution. Fruit in particular lends itself to this method of preservation, and rhubarb requires nothing more than cutting it up into bite-sized pieces. Freezing it now allows me to wait to process it into jam at a later date, simply defrost it beforehand. It also gives me the flexibility to choose how to use it, whether as an addition to a savory stew or baked in a sweet gratin.

Freezing rhubarb:

– Trim both ends, cutting off leaves and cupped end if necessary. Wash and dry stalks.

– Cut into 1/2 t

This entry was posted in author: Debra, Market Notes, putting food by, recipes. Bookmark the permalink. Both comments and trackbacks are currently closed.

2 Trackbacks

  • By Market Notes: Preserving Strawberries on June 29, 2011 at 2:46 pm

    […] under ripe. It might make for tart eating now, but keeps the flavor from fading later. Like rhubarb, strawberries can be frozen as is, but will hold better if sweetened. Most recipes call for a […]

  • By Market Notes: Garlic Scape Pesto on July 1, 2011 at 2:28 pm

    […] completes this week’s unintentional trilogy of preserving food through freezing! This entry was posted in Market Notes, putting food […]

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