I have always rushed to use rhubarb in pies or crisps to be sure it doesn't go to waste. Admittedly, we get a little tired of it. I recently discovered that it can be frozen. To do so...
Select tender, crisp stalks. Remove the leaves and woody ends. Wash the rhubarb, cut into 1-inch lengths, and prepare by either of the following methods:
Pack rhubarb into plastic freezer containers. Seal, label and freeze.
Mix 1 part sugar to 4 parts rhubarb. Let stand until sugar has dissolved. Pack rhubarb into freezer containers. Seal, label and freeze.
Prepare a heavy syrup by combining 4.5 cups of sugar with 4.5 cups of water, and pour over rhubarb. Pack rhubarb into freezer containers. Seal, label and freeze.
Stew or steam rhubarb. Sweeten to taste. Cool. Pack in freezer container, seal, label and freeze.