Harvesting - Freezing Rhubarb

My tiny rhubarb patch is consistently putting out fruit - the more I pull and use what it's already provided - the more it gives me! Today I didn't take a before picture, but the stalks and leaves were everywhere, almost completely hiding the mulch from view. This is the after shot. Rhubarb is so easy to freeze. You pull the stalks, cut off the leaf and a little from the ground end, wash it and you're ready to begin.

I started out using my newly sharpened KIWI brand paring-steak knife, but quickly switched to one of my equally sharp KIWI 8" chef's knives. (I highly recommend this brand of knives!)  My knife skills aren't always the greatest, since I have Essential Tremor, so today, I was excited to get this project started, and didn't pay enough attention to my level of shakiness.

Surprisingly, for a task like this, you have much better control, chopping and slicing, with the big, lightweight knife than the little one.  You can round your knuckles on the holding hand and actually use them as a guide for your wide blade.  With a smaller knife, the technique is harder to practice and sometimes your thumb suffers the consequences.  Practice good knife skills, be safe. . .and save on Band-Aids!

When I chop rhubarb for freezing, the size depends on the application. My neighbor mentioned she once made Orange-Rhubarb Marmalade, and now I've got that stuck in my head. For that I think I'd like to use thin slices of mandarin orange and the peel, and equally thin cross-section slices of rhubarb. Today however, I cut the stalks lengthwise and crosswise into 1/4" cubes, with a future rhubarb cobbler in mind.

Once the rhubarb is cut, bag it in 2c amounts in small zip type bags, and freeze them in a bigger, heavier one.

That's all there is to it! Now you'll have rhubarb, ready to go, in the off season or anytime you get a craving for this amazing summer fruit. . .Lin