So I finally gathered up the rest of my rhubarb and needed to freeze it. Rhubarb needs to be blanched before freezing to inactivate an enzyme that would make it degrade in the freezer (or so I understand).
Rather than blanch it and then try to dry it before freezing, I had a thought: why not vac seal it, then boil it in the bag? This avoids the tedious drying step and no rhubarb flavor will be leached into the cooking water. So I did it.
Now the question is: will it work?
Thoughts?