Usually, this happens between May and July when growing this as a spring crop.
Using a knife to cut the stems can leave an entry point for crown rot diseases.
As the stalks grow large, the texture becomes more stringy.
The Spruce / Evgeniya Vlasova
As a rule of thumb, the deeper the red color, the more flavorful the stalks will be.
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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.
Cut into smaller pieces to stew, poach, roast, or puree.
Rhubarb can also be canned or frozen for use in future recipes.
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 theplant boltsor 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.
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.
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.
Depending on your growing zone, rhubarb can be harvested until the end of June in cooler climates.
Rhubarb: Harvest and Storage.
South Dakota State University Extension.
