Making juice while the sun shines
My sister was emptying her freezer a couple weeks ago and came across all the frozen rhubarb she hadn't used in crumbles over the winter. 24 cups worth as a matter of fact. So she called me and asked if I could use it.
Of course, I said yes, completely ignoring the fact that I had my own rhubarb in my own freezer.
Frozen fruit and veggies can still be canned. In this case, 24 cups of rhubarb was enough for a double batch of the Sunshine Rhubarb Concentrate in the Bernardin Complete Book of Home Preserving in Canada (in the US it's the Ball Complete Book of Home Preserving.) Rhubarb concentrate has the same tart, tangy sensation as a good lemonade, but rhubarb-flavoured. It's a little different but delicious in its own way.
This was also an easy recipe to start with to get back into the swing of things as this year's rhubarb patch has already begun sprouting.
Pro-tip (learned the hard way): rather than cutting your rhubarb into pieces by hand, use the slicer function on a food processor and zip right through them. You'll be mashing them anyway.