Kitchen How-to: Clean and freeze Rhubarb

Because of its short growing season (the bulk or the crop arrives in April and May), rhubarb is a much-sought-after spring commodity-so much so, that most Restaurant Kitchens often prep and freeze it for year-round use. When buying, look for deep red, crisp stalks, free of blemishes or cuts, then follow instructions below for prepping and freezing. You'll have plenty of its tart-sweetness on hand for pies, jams, and other desserts year-round.

1) Trim leaves from the top of the stalk, and cut about an inch from the bottom; discard.

2) After rinsing, pat stalks dry with a towel and cut into 1-inch sections. Use now, or read on for freezing directions.

3) Lay cut pieces on a lined baking sheet, and freeze for about an hour (this prevents rhubarb from sticking together).

4) Transfer pieces to a zip-top plastic bag, and store in the freezer for up to 6 months. Defrost overnight in the refrigerator when ready to use.