Preserving the Rhubarb

Now my  list of things to be preserved over the harvest season has not been thought through enough, but there are a few things that need to be addressed now.   While the late summer and early fall is really when we need to be thinking about what we want to save for our cold winters, there are a few spring crops that need our consideration.  Rhubarb being the first on the list.  I want to experiment with a few savoury dishes this winter so I froze some chopped up rhubarb into two freezer bags.  Nothing more sophisticated than that.  Now I can through rhubarb into muffins, oatmeal and onto pieces of roasting chicken.  I wonder if the sour taste will replicate the notion of chicken and lemons?

Although the preparation can feel intimidating, I know I'll be happy to have this at the ready when it is winter and it is dark at 6PM.  Just wash the stocks, disgard the leaves and yucky ends and chop up into small pieces.  Place them on a towel to dry and then place them all in a large Ziplock freezer bag and suck the air out.  Place in the freezer knowing that in February we can experiment with some interesting recipes.