Wash the rhubarb stalks thoroughly under cold running water to remove any dirt or debris.

Trim off the ends of the stalks and discard any remaining leaves, as they are toxic and should never be consumed.

Slice the rhubarb stalks into 1/2-inch to 1-inch pieces, depending on your preference for future recipes like pies or crumbles.

Spread the sliced rhubarb in a single layer on a parchment-lined baking sheet to prevent clumping during the freezing process.

Place the baking sheet in the freezer for 2 to 4 hours, or until the rhubarb pieces are frozen solid (this is known as flash freezing).

Transfer the frozen rhubarb pieces into airtight freezer bags or vacuum-sealed containers, removing as much air as possible.

Label the bags with the date and quantity, then store in the freezer for up to 12 months.