Today I bring you another quick food preservation tip. Today’s topic: rhubarb and strawberries…The perfect combo! Rhubarb and strawberries freeze beautifully and it takes little time.
For the rhubarb: Rinse the rhubarb and allow to dry. Then cut off the rough ends of each piece. Cut the rhubarb into 1 inch bits, toss into a gallon size freezer bag and you are done. Throughout the year, I simply pull out the desired amount of rhubarb I need for a recipe, allow it to thaw out and you are all set.
For the strawberries: Wash the strawberries and pinch off the green leaves and stem. Allow the strawberries to dry. Then place the strawberries on a cookie sheet or baking pan. Place the pan in the freezer for a couple of hours. (This will allow each strawberries to freeze individually, so that you don’t have a giant mass of frozen strawberries in a freezer bag that you can’t use.)
Once the strawberries have frozen, toss them into a gallon size freezer bag and that’s it! I pull these frozen jewels out all year long to add to our smoothies. You could of course allow them to thaw and use them in baked goods as well.
Some of our favorite home preservation books are:
Putting Food By by Janet Greene, Ruth Hertzberg and Beatrice Vaughan
Animal, Vegetable, Miracle by Barbara Kingsolver (There are some great canning recipes scattered throughout the piece.)
The Big Book of Preserving the Harvest by Carol W. Costenbader
3 thoughts on “Putting Food By: Rhubarb and Strawberries”
Great idea to use the cookie sheet for the strawberries.
Thank you! It has helped out greatly when it comes to using the strawberries throughout the winter, especially if I am only accessing small amounts at a time. No more giant clump of frozen strawberries 🙂
Your strawberries look sooooo yummy! I hope ours will do as well!