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Cool and rainy weather makes for a productive rhubarb year. I was asked how to freeze rhubarb so it works well in recipes. Freezing rhubarb is easy. Just slice or dice to desired size pieces, spread on cookie sheets in a single layer and freeze. When firm, package in airtight containers and return to the freezer.

Using frozen rhubarb requires a little attention to detail. For most recipes, do not thaw before using. Using in the frozen state will keep the end product from being mushy or soupy. Not too sweet, not too tart, Mom’s Rhubarb Cake, a recipe I found on allrecipes.com, works well with e...