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Frozen rhubarb

Pat Hammond Jul 17, 2012 06:50 PM

I have a gallon size ziploc filled with cut up rhubarb, frozen. I'm not much of a baker, but what I'd like to do is use some of it to make a quick bread, like banana bread. Is that possible? I find lots of recipes, but no rhubarb bread.

  1. todao Jul 17, 2012 07:04 PM

    Personally, I've done a lot of things with rhubarb but never a quick bread. But I find there are many recipe ideas for it (Google: rhubarb quick bread) and you've inspired me to give it a try.

    1. j
      JenHolmes Jul 17, 2012 08:51 PM

      It's great as crumble, bars, or cooked as a compote with cherries or apples to serve with grilled pork. May be a bit too water-logged for baking into bread, though I have seen it in muffins occasionally.

      1. greygarious Jul 17, 2012 09:35 PM


        It will exude a lot of liquid when thawed. Either boil the liquid down or be generous with thickener if making a crisp, cobbler, etc. Drained it can be used in quickbread but it would be better to cook (undrained) and sweeten it first, since you won't enjoy biting into a tart chunk even in a sweet batter. Once cooked it can be used like applesauce in a quickbread.

        I particularly like rhubarb upside down cake - any recipe for this type of cake, with added sugar.
        If using frozen, drain, reduce liquid, sweeten it, mix thawed raw rhubarb into it, and proceed as usual for the cake.

        1 Reply
        1. re: greygarious
          Pat Hammond Jul 18, 2012 01:04 PM

          This is very helpful. I put a cup and a half or so in a colander over a bowl and let it thaw. It really did give up a lot of pink liquid, which I saved. Added some sugar and some of the liquid and stewed it until it fell apart. I think it's the perfect consistency for adding to batter. Unfortunately, I *sampled* too much of this batch, so I'll start again as soon as it's cool enough to turn on the oven. Thanks so much; it's really delicious stuff!

        2. Ruthie789 Jul 20, 2012 06:39 PM

          Your rhubarb is going to come out and be quite watery after thawed. It also has a very strong smell when thawed. If you want to make a bread maybe you can make a rhubarb compote and use it as a fat substitute, like applesauce is used.
          I recently made a strawberry-rhubarb crisp using frozen rhubarb. I thawed it, and drained it and cut my pieces if too big with scissors. I added to strawberries and made a crisp. As I cook for a buffet each Sunday, the true test is to see if it gets gobbled up, which it did and even someone who hated rhubarb tried it and loved it. I used the rhubarb crisp recipe on this website, but also added strawberries, and did sprinkle 2-3 tablespoons of corn starch to thicken the juices.

          1. MidwesternerTT Jun 23, 2013 06:40 PM

            ETA - apologies for the late chime-in - I misread the date of the OP....A link to a wonderful orange rhubarb muffin recipe is below. My experience is that frozen rhubarb isn't great in muffins or quick bread - the texture is wrong - but is tasty (drained, liquid thickened) in cobblers or bars.

            When you have some fresh again, try this recipe (my very similar version has 1 t. salt and no vanilla) http://www.food.com/recipe/orange-rhu...

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