Fresh rhubarb is always the best option in recipes. But if you can’t have fresh, frozen will work just as well.
Whether you have your own rhubarb stand or always get it at the farmer’s market, you might want to stock a little in your freezer before the season comes to a close.
It’s easy to do too. Just cut off the leaves and root end, wash the stalks and dice. Measure out the quantity desired and place in freezer zip-lock bags. I always put 5 cups in quart size bags. But you can put any amount depending on how you are going to use it. Recipes usually call for 2½ to 5 cups. Check the ones you wish to use and measure for them. Remember to mark your bags with the information of date and quantity and, of course, that it is rhubarb.
When using frozen rhubarb, some recipes will call for it to be thawed and some it doesn’t matter. If you need to thaw, place the bag in a bowl to catch any leakage. It is best to thaw overnight in the refrigerator. So plan ahead.
The recipes this week “Rhubarb Swirl Cheesecake” and a “Rhubarb Chutney” on Wednesday and Thursday. Enjoy trying them and “Happy Cooking” until next week. Remember to share this link too. Thanks.