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Rhubarb is the most flavorful when the leaf stalks are young and tender, about 7 to 14 inches long, soon after the leaf unfurls—this is the best time to harvest it. Usually, this happens between May and July when growing this as a spring crop.
To prevent damaging the perennial plant and diminishing next year’s harvest, grasp each leafstalk near the base and pull it slightly to one side. Using a knife to cut the stems can leave an entry point for crown rot diseases.
Follow our guidelines for a bountiful rhubarb harvest.
When to Harvest Rhubarb
Rhubarb is a cool-season, hardy perennial that goes dormant in the winter with leaf stalks that emerge in early spring. The best time to harvest the pink or red leaf stalks with a unique tart and tangy flavor is when they are young and tender.
As the stalks grow large, the texture becomes more stringy. As a rule of thumb, the deeper the red color, the more flavorful the stalks will be.
Depending on the rhubarb variety, the leaf stalks may be only 12 inches long, or as long as two feet. Harvest season can begin as early as mid-March in warmer growing zones and continue through the end of June in cooler climates.
Warning
While the leafstalks are delicious and edible, the leaves and roots contain high amounts of oxalic acid and should not be eaten.
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How to Harvest Rhubarb
When the leaf stalks have grown to their expected height and turned pink or red, it’s time to harvest them.
- Harvest each stalk individually by grasping the stalk firmly near the base of the plant and pulling it to one side with a quick twist.
- The stalk will be released from the plant.
- Use a knife or garden shears to remove the leaves.
- Place the stalks in one basket and the leaves in another. While the leaves should not be eaten, they can be safely added to the compost pile.
Do not use a knife or garden shears to cut the stalks from the plant, as the knife can transplant diseases or pests from plant to plant. The open wound left by cutting the stalk can also invite diseases like crown rot into the plant.
Have a couple of baskets or buckets on hand when harvesting rhubarb. The leaves should be trimmed from the stalk as soon as possible, as leaving them on will speed up the wilting of the stalks.
How to Store Harvested Rhubarb
If you plan to use the harvested rhubarb with a couple of hours, wash away any garden soil with fresh water and trim the ends. Cut into smaller pieces to stew, poach, roast, or purée.
If you don’t plan to use it immediately, the freshly harvested stalks can be kept in the refrigerator, unwashed, and wrapped tightly in plastic, for up to three weeks. Rhubarb can also be canned or frozen for use in future recipes.
How to Know When Rhubarb Is Done Producing
You will notice that the rhubarb plant will stop or slow down production of new growth as the weather warms. Stop removing leaf stalks when this happens to keep the plant healthy and vigorous.
Allow the plant to keep all the remaining stalks and leaves to build energy reserves for next year. If the plant bolts or a seed stalk emerges from the plant, cut it off. If the plant flowers and sets seed, the harvest for next year will be much smaller.
FAQ
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Rhubarb leaf stalks will emerge in early spring. They are ready to be harvested when they reach 12 inches or more. A good sign that the stalk has reached its full height is when it turns pink or red.
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Rhubarb leaf stalks should always be pulled from the mother plant, and never cut. Cutting with a knife leaves a wound that invites diseases to enter the crown of the plant.
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Depending on your growing zone, rhubarb can be harvested until the end of June in cooler climates. Avoid over-harvesting throughout the summer because it will weaken the energy reserves of the plant and reduce next year’s harvest.
