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Freezing Rhubarb

I use the method described in “Better Homes and Gardens New Cook Book,” 1981.

Clean, rinse and drain the rhubarb and slice it into one-inch pieces.  Discard any woody ends and, of course, the leaves.  Blanch the rhubarb by plunging it into rapidly boiling water for 90 seconds.  Immediately plunge it into ice water for one minute.  Drain-dry on paper-towels and pack the rhubarb into bags or freezer containers, leaving head-room. In 2015, I packed the rhubarb in eight-ounce portions, which fit well into Ziplock brand pint freezer bags.

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