A smaller serving, one-tenth of the recipe, would contain 300 calories and 9.5 grams of fat. If you're watching your waistline, opt for the smaller serving size and savor each bite. If you're a rhubarb novice, here are some hints. Select crisp well-colored stalks. Avoid wilted and oversized stalks which tend to be woody and dry.
Fresh rhubarb is quite perishable, so be sure to refrigerate and use within three days.
To freeze, choose tender stalks with few fibers. Wash, trim and cut into desired lengths. Rhubarb may be frozen from the raw state, but to retain color and flavor, blanch by heating the rhubarb in boiling water for one minute. Cool quickly under cold running water and pack with or without added sugar syrup. The blanching process inactivates enzymes, those chemicals that, without blanching, may continue to act during freezer storage and cause loss of flavor, color and texture.