Trim leaves from rhubarb stalks. Wash rhubarb under cold water and drain.
Cut rhubarb into small pieces. 1-inch to ½-inch works well for most recipes.
Spread rhubarb on a parchment-lined baking sheet in a single layer. Freeze until solid, about 1 hour or up to a day.
Transfer frozen rhubarb pieces to labled freezer bags, remove as much air as possible and seal.
Freeze bags of rhubarb for up to 12 months.
Use frozen rhubarb just as you would fresh. When you’re ready to use the rhubarb, stir the pieces into your recipe as is, no need to defrost.If the frozen rhubarb has frost or excess ice on it, you can quickly rinse it under cold water to remove the frost and pat it almost dry with paper towels. If you used it with the ice, it could add excess moisture to your food and affect the texture of a filling of batter.