Well, our rhubarb had a slow start. Actually, it had a fine start but headed downhill because of inadequate fencing. We had too much going on and our fowl friends enjoyed getting in among the plants and kicking dirt and mulch on top of them. This caused the rhubarb to slow a bit and look pretty pitiful.
Thankfully, Jamey's parents brought us a gift of a whole cooler full of rhubarb stalks when they came to meet Miriam this past weekend. After a bit of chopping, we stashed 12 1/2 quarts of rhubarb in our newly defrosted upright freezer (they helped with this as well- thanks, mom and dad!).
Our rhubarb is starting to perk up, so we may freeze some more. I'm so glad to have the rhubarb. Our sour cherry tree produced close to zilch- we're not sure if there was a late frost or if this is just an "off" year. I must have one or the other to be able to make Rhubarb/Sour Cherry Crunch. Phew. That was a close one.
When you harvest rhubarb, cut close to the ground and remove the leaves at the other end (do not eat the leaves). Wash well with water, let drip-dry a bit and chop into 1/2 inch pieces. Transfer into quart bags and freeze.
To use, let thaw completely, drain off excess water and toss into muffins, crunch or whatever tickles your fancy.