Fresh rhubarb is a fantastic seasonal treat that’s perfect for baking — especially pies. I’ve found that picking rhubarb from a local farm ensures it’s fresh and flavorful, which really makes a difference in the final taste of your pies. After harvesting, washing the stalks and cutting them into even portions helps them freeze more efficiently and thaw evenly when you want to use them. One trick I learned is to spread the chopped rhubarb pieces on parchment-lined trays and flash freeze them for about an hour. This step prevents the pieces from sticking together in large clumps during storage. Once flash frozen, transferring the rhubarb into gallon-sized freezer bags is ideal for portion control and space-saving. Labeling bags with date and weight can help you keep track of your supplies for pie season. I also like to add some fresh strawberries to the mix sometimes, as the flavors complement one another beautifully in summer pies. Taking the time to prepare your rhubarb this way means you can enjoy pies filled with fresh-tasting rhubarb even when the season has passed. It’s a rewarding feeling to pull out a bag of frozen rhubarb and bake a homemade pie for family and friends. As an added bonus, freezing your own rhubarb is cost-effective compared to buying pre-packaged frozen fruit. Stay tuned for the upcoming homemade pie crust recipe that will perfectly complement your rhubarb filling. Making your own crust is surprisingly simple and elevates the flavor and texture of your pie to the next level. Whether you’re an experienced baker or a beginner, these steps and tips can help you enjoy homemade rhubarb pies all year long — fresh, tasty, and full of love.