kevin313
Well-known member
It's rhubarb season here in Michigan, and we're always looking for new ways to us this tart vegetable. We found a great deal on ripe bananas at the market and decided to make banana bread and include rhubarb in the mix!
Rhubarb Banana Bread
- Thread starter kevin313
- Start date
Help Support :
kevin313
Well-known member
Rhubarb Banana Bread recipe
Thank you for another great video and a great recipe. So you can freeze rhubarb raw?
gfm8959
Well-known member
Get the Beater Blade for your Kitchen Aid-- you will love it!
Yes rhubarb can be frozen raw. I clean it, cut it up into chunks, throw into freezer bags and toss them in the freezer.
I make a batch of strawberry-rhubarb freezer jam and at least one rhubarb cake every season. I'll have to add this awesome-looking bread to the list this year. Thanks for posting the standard-size recipe, too!
Inspiration has struck with this one.. The neighbors across the alley sold their house several months ago, someone bought it and is using it as a rental. The tenants and owners don't keep up with the rhubarb plants so I decided to help my self...
Over 8 lbs... Freezing it and vacuum packing it then will try this recipe.
Over 8 lbs... Freezing it and vacuum packing it then will try this recipe.
norgeway
Well-known member
How do you like????
The Kelvinator, I LOVE the front mounted knobs.
The Kelvinator, I LOVE the front mounted knobs.
kevin313
Well-known member
Thanks all!
LOUIS - yes, you can freeze rhubarb and I think that's a great way to preserve it. When I get it home, I rinse it off, dry it, and then cut it into pieces about 1 inch long. Then I pack it up in freezer bags - about 4 cups per bag - and put it in the freezer. Because it is made up mostly of water (like celery) the freezing cellular structure of the rhubarb will be a bit broken from the freezing, so when you thaw it you will notice it is soft - and you'll need to drain in. But it is ready to use in pies, cobblers, breads, etc. and tastes great!
JOSHUA - good for you harvesting all that wonderful rhubarb! It will now go to good use ;-) It looks good and your freezer will be stocked!!
HANS - so far, I really love the Kelvinator! It's a bit of a plain-Jane model, but the burners all work well and the oven holds well and bakes evenly. I'm kind of a fan of those front knobs - no reaching over a hot stove!
LOUIS - yes, you can freeze rhubarb and I think that's a great way to preserve it. When I get it home, I rinse it off, dry it, and then cut it into pieces about 1 inch long. Then I pack it up in freezer bags - about 4 cups per bag - and put it in the freezer. Because it is made up mostly of water (like celery) the freezing cellular structure of the rhubarb will be a bit broken from the freezing, so when you thaw it you will notice it is soft - and you'll need to drain in. But it is ready to use in pies, cobblers, breads, etc. and tastes great!
JOSHUA - good for you harvesting all that wonderful rhubarb! It will now go to good use ;-) It looks good and your freezer will be stocked!!
HANS - so far, I really love the Kelvinator! It's a bit of a plain-Jane model, but the burners all work well and the oven holds well and bakes evenly. I'm kind of a fan of those front knobs - no reaching over a hot stove!
norgeway
Well-known member
I like
That set up, you have much better luck with old stoves than I do, but I stll love them, I truly think the open coil units bake better.
That set up, you have much better luck with old stoves than I do, but I stll love them, I truly think the open coil units bake better.
I should amend my post. If your freezer has a fan in it, always moving cold air, you can cut the rhubarb up, put the pieces on a parchment-lined cookie sheet and place them in the freezer for a bit. It'll be like a blast chiller.
I've noticed when I do that, the rhubarb is easier to work with and doesn't shed as much water.
I had over 32 cups of rhubarb from that bowl
I spread the pieces over three half-sheet pans, froze them, then put them all in a container and vac packed 4 cups at a time. (When I washed the pieces, I used a salad spinner to 'dry' them before spreading them out.)
Now I just need some ripe 'nanners.
I've noticed when I do that, the rhubarb is easier to work with and doesn't shed as much water.
I had over 32 cups of rhubarb from that bowl
I spread the pieces over three half-sheet pans, froze them, then put them all in a container and vac packed 4 cups at a time. (When I washed the pieces, I used a salad spinner to 'dry' them before spreading them out.)
Now I just need some ripe 'nanners.
norgeway
Well-known member
I always..
Sugar mine down good before I freeze it.
Sugar mine down good before I freeze it.
