You don’t need to thaw frozen rhubarb before cooking. In fact, thawing first will turn it into watery slop. Dump the frozen chunks directly into your pot or pie filling—the heat will do the work for you.
Can I Freeze Whole Rhubarb Stalks? Tips For Best Results | ShunCy
For a quick dessert, toss frozen rhubarb with a little sugar and a splash of orange juice, then bake at 375°F until bubbly. Serve over vanilla ice cream, and you’ll swear it’s midsummer.
Or try this lazy hack: add frozen rhubarb to a slow cooker with strawberries, honey, and a cinnamon stick. Let it simmer for four hours, and you’ve got a jam that cost you zero effort. Perfect for toast, yogurt, or straight from the spoon.
Random trivia: ancient rhubarb was used as a laxative in China. So if you’re freezing it, maybe save the “bathroom benefits” for a conversation starter, not a dinner party detail.
