Identify bright red and green stalks that are mature, strong, crisp, and about 10-15 inches long.

Cut rhubarb stalk at the base with pruning shears. If harvesting with your hands, grab and twist at the base to release stalk. Do not pull out any roots!

Harvest about 1/3 of your plant, leave the rest to develop and harvest later.

Bring harvested stalks into your kitchen and remove the large leaves as they are toxic. Put leaves aside.

Rinse the stalks under cold water to remove dirt or debrise.

Chop rhubarb stalks about 1/4 inch thick with a sharp knife in groups of 3-5 stalks.

Place chopped rhubarb in a large ziploc freezer bag until 3/4 full.

Remove as much air as possible from the full freezer bag and seal.

Lay flat and freeze.

Use from frozen in any rhubarb recipe and enjoy!