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Rhubarb season is so short but you can prolong the bounty by freezing it for later use.
The easiest way to store rhubarb so you can enjoy it when it’s out of season is to freeze it: cut stalks into 1-inch pieces; lay them flat on a parchment-lined baking pan. Freeze until firm, a few hours.
Once frozen, transfer to freezer bags. I always use quart-size freezer bags with about 2-cups of frozen rhubarb in each. I label the bags — because even though I’m absolutely certain I’ll know what’s in the freezer bag, come this winter, I most likely will forget. Save yourself the trouble and label everything!
Rhubarb will store in the freezer for up to a year. Use it in — sauces, pies, crumbles, cakes… muffins, for sure.
Photo: Martha Stewart Living, May 2014