How to Harvest Rhubarb

Rhubarb is one of the few perennial herbaceous plants that grows year after year with proper care. Known for its attractive appearance, it ranges from light pink to brown, and has a sweet, fruit-like flavor. Rhubarb is typically harvested during the spring and summer months for use in pies, baked goods, chutneys, and various other dishes.

Wait at least one year before harvesting rhubarb stalks. Do not pick any stalks in the first year as this can weaken the plant. It is important to let the plant establish strong roots during its first year, leaving the stalks intact. Begin harvesting in the second year of the plant's growth.

• If the plant looks particularly healthy, you may pick 1-2 stalks in the first year, but this is an exception.
• Rhubarb plants can produce multiple stalks for up to 20 years.
• Each season, you can harvest between 1kg and 1.4kg of rhubarb stalks from a mature plant.

Harvest rhubarb from late autumn to mid-summer. The peak harvest season for rhubarb runs from April to June. A simple guideline is to pick rhubarb before July 4th (American Independence Day). The harvest period typically lasts around 8-10 weeks.

• Rhubarb goes dormant throughout the fall and winter months.
• If harvested too late, the stalks may be damaged by frost and become inedible.

Look for stalks with a diameter between 1.3 and 2.5 cm. The stalks should be about the width of your finger. Smaller stalks should be left behind to allow for further growth on the plant.

• Stalks that are too large will be tough and fibrous.
• Avoid harvesting plants with excessively small stalks as this indicates poor nutrition and weak growth.

Ensure the stalks are at least 20 cm long. The longer the stalk, the richer the flavor. While 20 cm is the minimum length for harvesting, the best flavor comes from stalks ranging from 30-46 cm long.

• This measurement refers to the length of the stalk only, excluding the leaves.
• Run your hand along the stalk. If it feels firm and solid, it's ready to be harvested.

Do not judge rhubarb ripeness by color. Contrary to popular belief, the redness and intensity of the stalks do not determine their ripeness. Not all rhubarb plants turn a deep red. Some varieties are paler, even green, when they are ready for harvest.

• The two most common green rhubarb varieties are Turkish and Riverside Giant.

Twist and snap the rhubarb stalks as close to the base of the plant as possible. It's best to twist the stalks to detach them, as this motion stimulates root growth. Be gentle while twisting and snapping the stalks, ensuring they detach neatly from the plant.

• If any stalks are difficult to remove, use a garden spade or pruning shears to carefully cut them at the base.
• Remember not to damage or cut the central buds of the plant, as this will stunt its growth.

Only harvest one-third of the stalks from each plant in a given season. This way, the rhubarb plant won’t be overly stressed. Make sure to leave at least two stalks behind so the plant can regrow the following season.

• For example, if the plant has 7 stalks in its second season, harvest 2 and leave 5 to continue growing.
• In the third season and beyond, you can harvest 3-4 stalks per plant, as it will have more stalks to offer.

Remove or cut off the leaves from the stalks and dispose of them. Rhubarb leaves contain oxalic acid, which is toxic and inedible. You should either pluck the leaves by hand or use a knife to cut them off the stalks, then throw them away or compost them.

• If the leaves aren’t removed, the stalks will dry out and wilt more quickly.
• You can use rhubarb leaves to make a natural insect repellent for garden plants like broccoli, cabbage, and Brussels sprouts.
• Do not allow pets to eat rhubarb leaves!

Care for the rhubarb by removing broken stalks or any flowering stalks. Never leave broken stalks on the plant, as they could introduce disease. You can either eat or dispose of these stalks.

• Make sure to remove any flowering stalks as well. This will allow the plant to focus its energy on producing more leaves instead of flowers.
• Trim off any wilting or insect-eaten leaves to prevent them from affecting the rest of the plant.

Loosely wrap the rhubarb stalks in aluminum foil. Arrange the stalks lengthwise on the foil, then fold the edges of the foil over the stalks. Ensure that you leave a small opening to allow air circulation. Do not seal the edges tightly.

• If the stalks are completely enclosed, moisture and ethylene gas (a ripening hormone for fruits and vegetables) will be trapped, accelerating spoilage.
• Do not wash the rhubarb until you're ready to prepare it.

Store the wrapped rhubarb in the refrigerator for 2-4 weeks. The vegetable drawer in the fridge is the best place to keep rhubarb, as it maintains high humidity to prevent the stalks from drying out. Discard any rhubarb that has been stored for more than a month or shows mold spots.

• Maintain a refrigerator temperature of 0-4°C when storing rhubarb.

Freeze rhubarb for long-term storage of up to 1 year if you don't plan to use it right away. To freeze properly, wash the rhubarb stalks, pat them dry with paper towels, then cut them into small pieces. Store them in an airtight container or a resealable freezer bag, and place them in the freezer for up to a year.

• If using a freezer bag, make sure to expel as much air as possible before sealing it.
• Label the bag with the date and the name of the item using a permanent marker.
• Frozen rhubarb is ideal for making smoothies or baking pies.