1. Choose firm, tender, well-colored stalks with good flavor and few fibers.
2. Wash, trim and cut into 1- or 2-inch pieces or in lengths to fit the package.
3. Heat rhubarb in boiling water for 1 minute and cool promptly in cold water to help retain color and flavor. Drain.
Sugar pack: Mix either raw or preheated rhubarb with 1/2 cup sugar per quart of prepared fruit. Pack into containers, seal and freeze.