Eat the seasons: rhubarb!

Rhubarb season typically runs between April and May, with cooler climates extended their seasons as long as into July, depending upon the weather.
Field grown rhubarb typically has a bright red color. The brighter the red color, the more pronounced and sweeter the flavor.

Sliced rhubarb can be frozen up to nine months.
Fibers from the stalk should be removed, via a peeler.

Cooking rhubarb in orange juice will reduce the rhubarbs acidity.

1 lb of rhubarb = 3 cups chopped = 2 cups cooked