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This might be a daft question but can I freeze rhubarb so that I can make jam / crumbles later in the year?
If so, do I freeze it as is or do I have to cook it first.
If so, do I freeze it as is or do I have to cook it first.
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Cheers
T-lady -
Rhubarb is dead easy to freeze. I just chop it into chunks as you would for normal cooking and freeze it open before bagging up and using as I need. Cook it when it's defrosted, might produce a bit more water than usual but it's lovely.
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be? -
Thanks Alison, just the answer I was looking for.Cheers
T-ladyComment
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Alison is right. The freezing breaks down the cell structure (cellulose), making it actually easier for jam making and wine making. It makes terrific wine if you like the flavour, as being very acidic, that favours the yeast, which likes acid conditions. AlanComment
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I've always cooked my rhubarb before freezing it- but it doesn't seem to make good jam when it's been cooked!
Handy for instant crumbles though!!!
Last edited by Nicos; 09-04-2009, 01:25 PM."Nicos, Queen of Gooooogle" and... GYO's own Miss Marple
Location....Normandy FranceComment
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I freeze it in 1lb bags uncooked. Just chopped as mentioned above. It's enough for a good dollop of crumble for the 2 of us and a couple of guests!Whoever plants a garden believes in the future.
www.vegheaven.blogspot.com Updated March 9th - SpringComment
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Wow, think I'll print that off and show OH!Originally posted by Alan Farmer View Post
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be?Comment
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