I have a lovely rhubarb plant that I planted by the downspout at the corner of my house years and years ago. With no tending at all, other than to pull off stalks every year to make something rhubarb luscious, it has become a large, healthy plant that provides way more rhubarb than I can eat in the months that it produces.
Rhubarb is great any time of the year but not available except in the spring and summer. However, it freezes beautifully and is even easier to use in recipes when you can pull it from your freezer.
Pull stalks from the outside of the plant. Pull gently and twist slightly and it should come right off. Don't cut them off, just pull them. The stalks grow from the center of the plant. The stalks on the outside will be more ripe and ready. Pull from the outside and always leave some still growing in the center.
Cut off the big, inedible leaves. Wash the stalks. Toss any that are soft or wilted.
Stalks should be firm and part red.
Line up the stalks and use a sharp knife to cut them all at once into 1/4-inch to 1/2-inch slices.
Put the slices in freezer bags and store them in the freezer until you are ready to make rhubarb deliciousness. My favorite thing to make with rhubarb is Strawberry Rhubarb Jam and Raspberry Rhubarb Jam. However, Rhubarb Cobbler and Rhubarb Pie, especially Strawberry Rhubarb Pie, and Rhubarb Bread are favorites at my house.
Keeping rhubarb in the freezer makes it easy to make jam and pie or whatever, whenever you want to since it is ready and waiting as soon as other fruits come into season. Or better yet, it is ready and waiting for when you have time. Rather than being forced to make jam RIGHT NOW, you can put the rhubarb (and the strawberries and the raspberries, etc.) in the freezer when the fruit is ready and you can pull it out and make jam when you are good and ready!!
AND, with rhubarb in the freezer, you can make Rhubarb Bread, etc. in January if you want to. =)