yes. I just chop it up (half to one inch pieces) and lay it in a single layer on a cookie sheet. Freeze until hard (only about an hour or two in the deep freeze). Then I portion it into cups into ziploc baggies and throw back in the freezer.
I just slice it and freeze it, too. I'm the only one the house who will eat it, and mostly I use it for smoothies, and it's fairly easy to separate it while it's still frozen so I can just use what I need.
Thanks for the responses. I've been dying to make the big crumb coffeecake with rhubarb on the Smitten Kitchen blog, but given the current weather, I think I'd better freeze ithe rhubarb and wait for cooler days.