Rhubarb
I adore Rhubarb Crumble so I will often freeze so that I can enjoy this throughout the year. Here is how to freeze rhubarb.
Preparation
Wash dry and but into 2.5 cm, 1 inch lengths.
If you prefer you can blanch for 1 minute, drain and cool in iced water. Once cool, drain the fruit again.
Packaging
The recommendation is to pack dry with sugar in rigid containers.
If you have blanched the fruit then you can pack in syrup in the containers.
Ensure your freezer bags or containers are labelled and dated.
Thawing
These will need to thaw at room temperature for 3 hours.
You can use unblanched fruit from frozen for poaching, pies and puddings.
Storage Time
12 months