If you are like me and are the owner of 1 or 2 rhubarb plants then as the leaves turn from green to yellow, you begin to wonder… how can I preserve all that rhubarb? Jams and jellies are one of my favorite ways, grab my Peach Jam recipe here and swap the peaches for rhubarb and that recipe will make lovely rhubarb jam. Rhubarb is also easily preserved by cutting off the leaves (remember leaves are toxic so don’t eat them), washing them, chopping them and freezing them in an airtight container. Frozen rhubarb will keep up to 6 months.