You can also dry the rhubarb in a salad spinner if you have one.
If you have specific plans for the rhubarb, consult the individual recipes to determine the right length for the pieces.
Blanching the rhubarb will help preserve its color and flavor better, and for a longer time. Blanching is the process of boiling something for a very short time and then plunging it into an ice bath to stop the cooking process.
When blanching, always leave the food in the ice bath for the same amount of time that you boiled it.
Freezing the rhubarb in a single layer will ensure the individual pieces don’t get stuck together, which will make it easier to measure and portion the rhubarb when it’s frozen.
You can write the date on the rhubarb if you want to keep track of how long it’s been in the freezer. Rhubarb frozen in this manner will keep for about a year.
You need enough simple syrup to cover the rhubarb. Depending on how much rhubarb you have, you may need to make more syrup. Use the two parts water to one part sugar ratio.
Freezing the rhubarb in a simple syrup solution will help to preserve the color and flavor. Instead of simple syrup, you can also cover the rhubarb with apple, peach, or white grape juice. [11] X Research source
Ideal containers for syrup packed rhubarb are freezer-safe plastic containers or freezer bags.
