Wash, trim and cut rhubarb into 1 to 2 inch pieces. Pack raw or blanch for 1 minute and chill in ice water for better flavor and color retention. Pack raw rhubarb without sugar; sweetening is optional for blanched rhubarb. [To sweeten use 1 cup sugar for every 4 cup rhubarb. (measure rhubarb before blanching.)]
To freeze rhubarb sauce prepare your favorite sauce as for table use. Chill and pack into containers, leaving 1 inch head space.
Rhubarb can be frozen in the summer and made into jam during the winter. Pack correctly measured quantities. Do not add sugar.
Fresh and frozen rhubarb can usually be used interchangeable in recipes.