Tuesday, August 21, 2012
Small batch preservation is a worthwhile endeavour when the rhubarb is flourishing and you don't have time to make that pie or compote.
Storing rhubarb is as simple as 1. 2. 3. Wash. Cut. Bag and Freeze.
The bag of frozen rhubarb I'm storing today will seem like veggie gold in November when supplies are scarce and we're craving a rhubarb pie.
Rhubarb freezes well and if you pre-cut it pie prep is a snap.
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