Originally Posted by Chief Longwind Of The North
As rhubarb is usually made into jellies, jams, and pies, or a sauce, place your rhubarb into a pot, covered with water. Cook unit tender. Add sugar and reduce to a medium thick sauce. Let cool and put into freezer-safe containers. Use in recipes.
Seeeeya; Chief Longwind of the North
Otuatail was asking about freezing a few stalks as they are ready to harvest. Cooking each batch of three stalks into a sauce sounds like a lot of excess work to me. I personally, would really prefer doing larger batches, all at once.
Now that I think about it. I think it would be a good idea to wash, dry and freeze one or two stalks and then defrost them a few days or a week later and see if what you get is usable.