Instructions: What could be more simple? Just cut into desired lengths and freeze - thats how easy it is to handle rhubarb. If youre planning to use it in a recipe, measure the pieces while frozen; once thawed they tend to "implode," making measurements somewhat inaccurate.

Freezing without sugar: After washing and trimming the ends, dry and cut into desired sizes. Lay the pieces on a cookie sheet and freeze until firm to the touch. Pack snugly into freezer bags or cartons, leaving 1/2 inch head space; seal and freeze.

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