Cookaholics Bulletin Board

So I finally gathered up the rest of my rhubarb and needed to freeze it. Rhubarb needs to be blanched before freezing to inactivate an enzyme that would make it degrade in the freezer (or so I understand).

Rather than blanch it and then try to dry it before freezing, I had a thought: why not vac seal it, then boil it in the bag? This avoids the tedious drying step and no rhubarb flavor will be leached into the cooking water. So I did it.

Now the question is: will it work? Thoughts?

Darcie,

The concept of freezing almost anything reminds me of the end of the world. Yes, that boat already sailed with your favorite candidate. I'm very sorry.

CC

I've never blanched my rhubarb before freezing. I jus wash, peel and cut into inch sized pieces, seal and freeze. When I use it in pies or crumbles it seems to work just fine.

Ilene,

I didn't blanch last year either, but decided to read up on it this year and two different sources recommended it. I'll let you know if it seems to be worth the effort.

Thanks Darcie....that woud be good info to have
ilene

My dad just cuts it up and freezes it too. Nope, not dead. Just a dead run all the time. Good to "see" y'all.