I have been making rhubarb sauce, muffins, pudding, and crisp every few days to keep up with my fast growing rhubarb this season. In fact, it’s growing so fast that it has started to go to seed already. For those of you who are just beginning with rhubarb, the phrase “going to seed” means the plant has begun to reseed itself. If you notice the tops of your rhubarb stalks look like the picture below, that stalk has already “gone to seed.” Once these stalks are seeding they are no longer good for eating. Simply pick out these stalks from your plant and discard them. The University of Minnesota says rhubarb can be harvested until the end of June.
Because my plants have already started to “go to seed”, I decided it was time to start freezing some of my rhubarb so our family can enjoy tasty treats this fall and winter. Rhubarb is one of the easiest vegetables to freeze. Simply wash, chop and freeze – it’s a breeze! Watch our video on “Freezing Rhubarb” here https://www.farmgirlfresh.com/how-to-freeze-rhubarb/
Choose firm tender stalks.
Wash, trim and cut into 1 to 2 inch lengths.
Pack into freezer bags (measure out by cups needed in favorite recipes) or freezer containers. Seal, label and freeze.