Want to enjoy fresh strawberries and rhubarb longer? Freeze them.
Here are some best practices for freezing:
Dry-Sugar pack: Halve, quarter or slice clean berries into a bowl or shallow pan. If desired, berries may be crushed rather than sliced. Sprinkle sugar over berries, using 1/3 to 3/4 cup sugar for each quart of fruit. Gently turn berries over and over until the sugar is thoroughly dissolved. Package and freeze.
Syrup pack: Make a syrup using 1 1/4 cups water to each 1 cup sugar. Dissolve the sugar in either cold or hot water; if hot water is used, be sure to chill the syrup before using. Use about 1/2 to 1/3 cup of syrup for each pint container. Place whole or sliced berries in containers and cover with cold syrup. Package and freeze.
Unsweetened pack: Pack whole, sliced or crushed berries in containers. Cover whole or sliced berries with water or berry juice. For better color retention, add ascorbic acid to the water, berry juice or crushed berries. Cover crushed berries with their own juice. Package and freeze as discussed earlier.
Rhubarb: Chop stems and freeze the pieces in a plastic freezer bag.