CANNED RHUBARB

Wash and cut unpeeled stalks into 1-inch pieces. Measure. Add 1/2 to 1 cup sugar for each quart rhubarb. Mix well. Let stand 3 to 4 hours. Heat slowly to boiling. Boil 1/2 minute. Pack, hot, into hot canning jars, leaving 1/2-inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling-water bath.FROZEN RHUBARB

Use young, tender, well-colored rhubarb. Wash, trim, cut into 1-2 inch pieces. Scald 1 minute in boiling water. Cool 1 minute in cold water. Drain. Pack in sugar syrup (recipe follows), or pack without sugar.

Sugar Syrup - 4-5 cups sugar, 1 quart water
Dissolve the sugar in the quart of hot water, and cool. The syrup may be made in advance and stored in the refrigerator until needed. Be sure the syrup is cold before it is combined with fruit to be frozen.Happy Canning and Freezing!