Sow roots in the spring.
Let them grow undisturbed until the following spring, when they are ready for picking.

HARVESTING:
Give stalk a good pull and it will pop off the plant.
Tender, young stalks are easiest to use and only need to be cut before cooking.

WINTERIZING:
Protect rhubarb by covering plants with mulch during the winter.

FREEZING:
Cut Rhubarb into various sizes (depending on what recipe you will be freezing it for)
Place into containers or freezer bags with right amount for recipe.
Label each container with what you will be using it for.

TIPS:
Rhubarb will interact with aluminum, so it’s best to bake it in a glass dish.
When using rhubarb in a pie, sprinkle the crust with sugar before putting the filling in. This will prevent the crust from becoming soggy.