I have now transplanted the rhubarb into the ground as it got too large for the pot. It seems to be quite happy there and I have picked it three times this spring and it still could be picked again.
Remove leaves and ends discarding any blemished spots.
Wash under running water, I always drain and let dry so there is no extra moisture.
Cut into one inch lengths (or size you prefer)
Dry Pack: Measure out the amount you have so you know when you go to use it. Place in freezer bags, freezer containers or plastic freezer jars. I prefer freezer bags so you can spread it out and freeze flat. Seal, label and freeze.
Sugar Pack: Mix 1 part sugar to 4 parts rhubarb. Allow to stand until sugar is dissolved. Pack rhubarb into plastic freezer jars or plastic freezer containers. Seal; label and freeze.
Try your rhubarb is these recipes:
Rhubarb Cream Pie
Rhubarb Sour Cream Crumb Cake