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The following article is from Cooking Light Magazine, May 2008.
Kitchen How-To Clean and Freeze Rhubarb
Because of it's short growing season (the bulk of the crop arrives in April and May), rhubarb is a much-sought-after spring commodity - so much so, our Test Kitchens often prep and freeze it for year-round use. When buying, looking for deep red, crisp stalks, free of blemishes and cuts, then follow Test Kitchens Professional Kathryn Conrad's insturctions for prepping and freezing. You'll have plenty of its tart-sweetness on hand for pies, jams, and other desserts year-round.
1. Trim leaves from the top of the stalk, and cut about an inch from the bottom; discard.
2. After rinsing, pat stalks dry with a towel and cut into one-inch sections. Use now, or read on for freezing directions.
3. Lay cut pieces on a lined baking sheet, and freeze for about an hour (this prevents rhubarb from sticking together).
4. Transfer pieces to a zip-top plastic bag, and store in the freezer for up to six months. Defrost overnight in the refrigerator when ready to use.
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