Storage: 
Place the stalks in an open plastic bag to retain moisture and store for 1 week in the refrigerator; can also add damp paper towel to help keep from drying out
Freeze: Cut the rhubarb stalks into 1-inch chunks and seal in an airtight bag. Frozen rhubarb will keep up to a year
Best Uses: Rhubarb is tart and is generally sweetened with other sweet fruit and/or sugar. It pairs well with apple, strawberry, ginger, raspberry, maple syrup, nutmeg, vanilla, yogurt, orange, lemon and honey. It is typically known for pies and stewed sauce; however, as you can see here there are more rhubarb recipes than you can imagine – http://www.rhubarbinfo.com/recipes
500g / 1 pound rhubarb stalks (leaves trimmed away) = 4 large or 8 small stalks = 4 cups (1 US quart) chopped into 2 cm (1 inch) pieces = 2 cups cut and cooked.
On the farm we have made variations of rhubarb bread, muffins, sorbet, pickles, sauce with biscuits, crumble, & crisp. There are many different ways to use rhubarb; sweet, savory, and even alcoholic drinks. If you find a favorite let us know.
Basic Rhubarb Sauce: 4 C. rhubarb chopped 3/4 C. Sugar 1/4 C. Water Place all in sauce pan; cover, and simmer over medium heat until all the rhubarb has softened. Pour over ice cream, plain yogurt, or biscuits (variations: add tsp. of cinnamon or a slice of fresh ginger when simmering)
RECIPE LINKS:
Rhubarb Bars 1 (correction note** 1C + 2Tbsp = 2 1/4 sticks butter)
HOW WE GROW IT: This plant is a perennial and we have continued to divide and grow our rhubarb patch. We have several rows on top of landscape fabric to help with weed and moisture control. The outer stalks are pulled from the base of the plant, leaves are trimmed then sent home unwashed.
