Remove and discard every rhubarb leaf, then trim the stem ends. Wash the stalks thoroughly and dry them very well before cutting.

Cut the clean rhubarb into roughly 1/2-inch pieces. This practical size works well in pies, crisps, sauces, muffins, and other cooked recipes.

For unsweetened rhubarb, arrange the pieces in a single layer on a parchment-lined baking sheet. Freeze for 2–4 hours, or until the pieces are firm.

Transfer the frozen pieces to labeled freezer bags or airtight containers. Press out as much excess air as possible, seal securely, and return the packages to the freezer.

For sweetened rhubarb, toss the chopped pieces with 1/4–1/2 cup sugar per pound. Let the mixture stand briefly until the sugar begins to dissolve, then package and freeze.

If you prefer to blanch, place the chopped rhubarb in boiling water for 1 minute. Drain immediately, cool it in ice water, drain again, and dry it thoroughly before tray-freezing.