In the heat of an Edmonton summer, the rhubarb is abundant in many backyards. The question is, what to do with it all? You can make some delicious strawberry rhubarb jam with it, among many other things, and you can also freeze it for use in the winter months when there’s none available.
Here’s what I did to freeze my rhubarb for making rhubarb stew (which I use in various recipes) for those winter months!
Wash and dry the rhubarb stalks. Working with 3 stalks at at time, chop into 1-2 inch slices. (I put 3 stalks together as one portion because that’s what I use for the rhubarb stew recipe below.) If you’re too lazy to chop (and I often am!), just snap the rhubarb with your hands.
To cut down on the use of plastic ziploc bags, I wrapped each portion in wax paper and put them in a large ziploc freezer bag. This way I only needed one bag for 6 portions, and the bag is left nice and clean so I can easily use it again. An even better way to reduce plastic would be to use glass airtight storage containers, just make sure you don’t fill the container too full so that there is room for expansion when it freezes.
Here is the basic Rhubarb Stew recipe I’ve been using, a slight variation of the one from My Whole Food Life. You can use the finished product in Strawberry Rhubarb Chia Jam, in Strawberry Rhubarb Popsicles, in smoothies, as a topping, and many other possibilities!
Looks like this when it’s ready!
- 2-3 large stalks of rhubarb, roughly chopped
- 1/4 cup coconut sugar
- 1 cup water
- Put the ingredients in a medium pot.
- Bring to a boil, then simmer, stirring occasionally, until the rhubarb has a mushy consistency (takes about 10-15 minutes).
- Once mushy, remove from heat and let it cool.
- Once cooled, throw the mixture into a blender or magic bullet to get it to a pureed consistency. Your rhubarb stew is ready to use! You can store it in the fridge for about 2 weeks.