I always freeze rhubarb for pies through out the year. They are usually a big hit at Thanksgiving or Christmas dinners or rhubarb bread anytime. But I have always blanched it and then sealed it in freezer bags. So when I was recipe surfing on the internet, I ran across a site that said blanching is not necessary (much more work and makes rhubarb mushy). So I thought I would try it!
Instructions were clean rhubarb and cut into pieces. Put on cookie sheet (I put a plastic cutting sheet on a jelly roll pan. This made it easier to loosen pieces.) IQF Individually Quick Frozen.
When this was completely frozen, I broke up the pieces and poured them in freezer bags in the amounts for one pie. That way it is already measured. YUM!!!