Whether incompotes,galettesorcocktails, rhubarb’s tart taste is hard to resist. And those luscious pink stalks aren’t just for desserts, either. Blend this springtime ingredient into chutney and spread on chicken, chop it up with some cucumber for a tangy salsa, or make it into a jam that will cut through the richness of your cheese platter. This beloved plant is at home on any menu, so we suggest you explore all the mouth-puckering possibilities. But before you get started, here’s the scoop on how to freeze rhubarb so you can reliably have some fresh stalks on hand, even when spring is in the rearview mirror.