Choose firm, fresh rhubarb stalks
Wash the stalks thoroughly
Trim off the leaves and discard them
Cut the stalks into 1-inch pieces
Blanch the pieces in boiling water for 1 minute
Transfer immediately to ice water
Drain well and pat dry
Spread the pieces in a single layer on a baking sheet
Freeze until solid
Transfer the frozen pieces to freezer bags or airtight containers
Remove as much air as possible
Label with the date
Store in the freezer for up to 12 months