How To Freeze Dry Rhubarb

Freeze Dried Vegetables

Rhubarb is a  versatile ingredient in tarts, pies, salsas, and even cocktails and smoothies. It’s like a tart celery that goes well with almost anything yet is cheaper compared to celery and asparagus. Especially when it’s in season and on sale. However, it doesn’t store well and looks intimidating when you don’t know how to cook with it – yet. It also needs a bit of preparation before you get to cook with it. So here’s how to freeze-dry rhubarb so you can buy it in bulk and have it ready to use whenever you need it.

Why Freeze Dry Rhubarb?

There are many benefits why you need to freeze-dry rhubarb.

Longer Shelf Life

How long does a bunch of rhubarb last in the fridge? Unwashed and wrapped, your veggie can last for 3 weeks. But if you freeze dry rhubarb, it can last for 25 years if stored properly.

Better Texture

If you store rhubarb for too long, it will become tough, stringy, and unpleasant to eat. However, when you completely freeze-dry, your crimson stalks will always be edible for years.

Portion Control

When you pack your vegetable after freeze-drying, you can easily portion to how much you can take for the day. It’s easier to avoid cooking too much and have enough that your stomach can tolerate.

Flexibility

Freeze-dried rhubarb goes well with any recipe, meal, or beverage. You can easily use it in pies, sauces, and smoothies.

Instant Use

No more wasting time in the kitchen each time you use freeze-dried rhubarb. You can simply open a pack or jar, and it’s ready to cook or eat.

How Do I Choose Rhubarb for Freeze-Drying?

Choosing the right rhubarb can do wonders for your freeze-dried food supply. The best month to pick rhubarb Is around April, May, and early summer.

Go for medium stalks that are deep red in color. The deeper the color, the more flavor you’ll get. You can get large stalks, but they’re stringy and less tender than the medium ones. Avoid wilted, woody, and unnaturally thick ones because they don’t flavor your dish.

Also, watch out for the leaves. Rhubarb leaves have a high concentration of oxalic acid, which can lead to poisoning.

How Do I Prepare Rhubarb for Freeze Drying?

Prep work is essential to get the best results for freeze-drying rhubarb.

Cleaning, Trimming, and Slicing

Remove all the leaves and cut out the wooden parts. Wash the crimson stalks until they’re fully clean and free from debris.

Then slice the vegetable into small pieces, around 1/4 to 3/4 inch in size. Similar to how you would cut your celery. This will make it easier to use for cooking and freeze-drying.

Blanching

Blanching benefits rhubarb in many ways:

• Preserves texture and crispiness
• Maintains flavor
• Makes rhubarb easier to eat

When you blanch your vegetable, make sure you have a lot of ice, a big heavy bottom pot, and a perforated spoon. Once you got all the materials ready, it’s time to blanch your stalks.

1. Separate your pie vegetable into batches for better cooking.
2. Bring the pot of water to a boil. The pot should have enough water to fully submerge your prepared rhubarb.
3. Once the water is boiling, place your batch of vegetables.
4. Let it boil for 30 seconds, then use a slotted spoon to them out.
5. Dunk the boiled rhubarb in your ice bath and let it cool for 30 seconds. You’ll know it’s done when the color turns bright ruby red. If your vegetable turns brown, it’s not good for freeze-drying because it’s overcooked.
6. Take out the cold pieces and drain thoroughly.
7. Place on clean paper towels to remove any excess moisture.
8. Continue until you’ve blanched all the stalks.

You mustn’t let your rhubarb sit in water for too long, even after blanching. It will re-absorb all that moisture and turn into a soft mush.

Can I Pre-Soak In Sugar Water?

The lip-puckering tartness of rhubarb can be too much for some. So, others pre-soak the vegetable after cutting it in sugar water to “sweeten” it. But, of course, this means you’ll also be preserving that extra sugar.

Artificial sweeteners are a no-go. They don’t freeze dry well and give your food weird flavor and texture.

Should I Pre-Freeze Rhubarb?

At this point, you can pre-freeze your rhubarb for later use. This is, of course, optional but would benefit your freeze dryer immensely. By freezing, you shorten the freezing cycle in the machine. The large ice crystals formed will also make it easy for your Harvest Right freeze dryer to remove the moisture from your food.

When you pre-freeze, line the trays with parchment paper or a silicone mat. This will help keep the crimson stalks from sticking. Remember that if your food is cold, so should your trays and chamber. Before you load the trays, let the freeze dryer chamber cool to -8°F (-22 °C) or lower. A stable environment means an efficient system for freeze-drying.

How To Freeze Dry Rhubarb

Got everything ready? Is your freeze dryer free? Then let’s start freeze drying.

1. Turn on your machine and press “START > NON-LIQUID”.
2. For warm vegetables, select “NOT FROZEN”. For pre-frozen rhubarb, choose “FROZEN.”
3. Close the drain valve when the unit tells you. This will initiate the pressure buildup in the machine.
4. Load the trays and press “CONTINUE”.

Freeze-drying rhubarb can take 14-26 hours, depending on how much food you’re freeze-drying and other factors.

How Do I Store Freeze Dried Rhubarb?

You can use mason jars or mylar bags for storing rhubarb. As long as both are tightly sealed and stored in a cool, dark place, they’re perfect for short-term or long-term storage. Remember to use 1-2 of the 300cc packets of oxygen absorbers before sealing. This will help remove any residual oxygen left inside the free space in your containers. Keep the storage location cooler than 72°F (22 °C) and maintain a relative humidity level of 15% or less.

Freeze-drying rhubarb may take a while when it comes to preparation. However, once you’re done, you have food that you can use for your recipes with minimal prep. You have food that’s free of preservatives, full of nutrition, and easy to eat.

How much rhubarb do you plan to freeze dry? Let us know in the comment section.

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