Rhubarb has a fairly short growing season, so here is a way to prep and freeze for year round use. When buying look for deep red, crisp stalks free of blemishes.
Trim leaves from top of stalk, and cit about an inch from the end and discard.
Rinse, pat dry, cut into 1 inch sections to use now or freeze for later.
If freezing lay cut pieces on lined baking sheet and freeze for about 1 hour, transfer pieces to a ziplock bag and store in the freezer for up to 6 months.