Freezing Rhubarb

Preparation
Choose firm, tender, well-colored stalks with good flavor and few fibers. Wash, trim and cut into lengths to fit the package. Heating rhubarb in boiling water for 1 minute and cooling promptly in cold water helps retain color and flavor.

Dry Pack
Pack either raw or preheated rhubarb tightly into containers without sugar. Leave headspace. Seal and freeze.

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

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 * PressureCookerRecipes Y-Group