Rhubarb is one of my favorite foods; therefore, when it's in season I stockpile it and eat it all year long.
It comes in long stalks like celery. I first bring them home and wash the stalks 2-3 in my hands at a time.
Then chunk the rhubarb into bite sized pieces. (If the stalk is thick I slice it in half or in thirds so that all the stalks are pretty much uniform.)
Finally, using freezer safe bags, divide and seal it into 1 lb portions. I label and date the bags and away the go. They are ready to thaw and use in the recipe below, no pre-cooking required.
So far I'm up to 7 lbs frozen.
My favorite winter rhubarb comfort food...
Rhubarb Raspberry Crumble
This is so good, in my opinion vanilla ice cream is not required, but a welcome addition.
click recipe to enlarge
The recipe calls for 3 lbs rhubarb, I also make this a lot in smaller 1 lb portions by reducing the recipe by a third.