Wash the rhubarb stalks thoroughly under cold running water.

Trim off the leaves and any tough, woody ends from the stalks. Discard the leaves as they are poisonous.

Cut the rhubarb stalks into desired portions. For most recipes like pies or crumbles, 1-inch (2.5 cm) pieces are ideal. For jams or sauces, you might prefer smaller pieces.

Blanching (optional but recommended for better quality): Bring a large pot of water to a rolling boil. Prepare a bowl of ice water. Blanch the chopped rhubarb for 1-2 minutes. Drain immediately and plunge into the ice water to stop the cooking process. This helps to preserve color and texture.

Dry the rhubarb thoroughly. Pat it well with clean kitchen towels or paper towels to remove as much surface moisture as possible. This is crucial to prevent ice crystals from forming and making the rhubarb mushy.

Portion the rhubarb into freezer bags or airtight containers. Leave about 1/2 inch (1 cm) headspace at the top if using containers. If using bags, press out as much air as possible before sealing.

Label the bags or containers with the date and contents. Freeze for up to 12 months.