Frozen Rhubarb

  

Instructions:

1. Choose firm, tender, well-colored stalks with good flavor and few fibers.

2. Wash, trim and cut into 1- or 2-inch pieces or in lengths to fit the package.

3. Heat rhubarb in boiling water for 1 minute and cool promptly in cold water to help retain color and flavor. Drain.

Syrup pack: Pack either raw or preheated rhubarb tightly into containers, cover with 40 percent syrup. Leave headspace, seal and freeze.

Sugar pack: Mix either raw or preheated rhubarb with 1/2 cup sugar per quart of prepared fruit. Pack into containers, seal and freeze.

Unsweetened pack: Pack either raw or preheated rhubarb tightly in containers without sugar. Leave headspace, seal and freeze.

Source:

MU Extension Publication GH1507, Quality for Keeps: Freezing Unusual Fruits and Vegetables




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