How And When To Harvest Rhubarb

Knowing how and when to harvest rhubarb is the key to enjoying this hardy perennial for years to come. Get the timing and technique right, and you’ll be rewarded with crisp, flavorful stalks throughout the spring.

Harvesting rhubarb isn’t complicated, but it does require a bit of know-how. If you pick it too early or too late, or if you harvest it incorrectly, you can harm the plant. This guide will walk you through the essential steps. You’ll learn to spot the perfect moment and use the right method for a bountiful, sustainable harvest.

This section covers the core principles. Rhubarb is a patient gardener’s friend, and respecting its growth cycle is crucial.

Understanding the Rhubarb Harvest Season

Rhubarb is a cool-season crop. Its main harvest period is in the spring and early summer. The exact timing depends on your climate and the age of your plant.

For Established Plants (3+ years old): You can start harvesting in the second full year after planting, but the main season is typically a 8-10 week period from April to June.
For New Plants: It’s vital to resist harvesting in the first year. In the second year, take only a few stalks for a very short period (2-3 weeks). This allows the plant to build strong roots.
Regional Timing: In warmer climates, harvest may start as early as March. In cooler northern areas, it might begin in May or even June.

The Key Signs of Readiness

Don’t just go by the calendar. Your rhubarb plant will show you when it’s ready. Look for these signs:

Stalk Length and Thickness: Stalks should be at least 10 to 15 inches long and about 3/4 to 1 inch thick. They should feel firm and crisp.
Leaf Development: The leaf attached to the stalk should be fully open and large. Immature stalks have small, tightly furled leaves.
Color: Depending on the variety, ripe stalks will have deep, vibrant color—whether it’s classic crimson, speckled pink, or even green. The color should be consistent down most of the stalk.

When to Stop Harvesting Rhubarb

Knowing when to stop is as important as knowing when to start. As summer heat intensifies, rhubarb stalks become thinner, tougher, and more acidic.

The Mid-Summer Rule: A good general rule is to stop harvesting by mid-July, or when the stalks start to get spindly.
Why Stop? The plant needs its leaves to photosynthesize and store energy for next year. If you over-harvest, you weaken the plant significantly.
Late-Season Stalks: You can sometimes pick a few stalks in early fall if the plant is very healthy, but the spring harvest is always superior in flavor and texture.

Essential Harvesting Tools

You don’t need much. In fact, the right tool is very simple:

Your Hands (The Best Tool): The preferred method is to twist and pull the stalk from the base.
A Sharp Knife (Alternative): If you must use a knife, cut the stalk at the very bottom, close to the crown. Be extreamly careful not to cut into the crown itself or neighboring stalks.
Gloves (Optional but Recommended): Rhubarb leaves are toxic due to oxalic acid. While the stalks are safe, wearing gloves can prevent any potential skin irritation and makes handling easier.

Step-by-Step Harvesting Technique

Follow these steps to harvest correctly without damaging your plant’s crown.

Select the Stalk: Choose a mature, thick stalk from the outer portion of the plant. Leave the smaller, inner stalks to continue growing.
Grip and Twist: Firmly grip the stalk down near its base. Gently twist it to one side while pulling upward. A clean, crisp snap should occur at the bottom.
Inspect the Harvest: You should have a full stalk with a clean, white or pale green end. If you see a stringy, fibrous piece left behind, you twisted too gently; the stalk broke instead of releasing properly.
Trim Immediately: Once harvested, immediately cut off the large, poisonous leaf from the stalk. You can compost the leaf (it’s safe for compost).
Leave the Plant Tidy: Never leave harvested leaves attached to the plant, as they can rot and invite disease.

Post-Harvest Handling and Storage

Fresh rhubarb doesn’t last long at room temperature. Here’s how to handle it:

Short-Term (2-3 days): Place unwashed stalks in a loose plastic bag in the crisper drawer of your refrigerator.
Long-Term: Rhubarb freezes exceptionally well. Wash, chop into 1-inch pieces, and spread on a baking sheet to freeze individually. Then, transfer to airtight freezer bags. It can last up to a year.
Preparation Note: Remember, only the stalks are edible. Always discard all leaves safely, away from children and pets.

Common Harvesting Mistakes to Avoid

Even experienced gardeners can make these errors. Here’s what to watch out for:

Harvesting the First Year: This is the number one mistake. It severely stunts the plant’s future growth.
Cutting Instead of Pulling: Using a knife incorrectly can leave a stump that rots. It can also accidentally injure the crown or new buds.
Taking All the Stalks: Always leave at least half of the plant’s stalks intact. The plant needs its leaves to survive and thrive for the next season.
Harvesting After Flowering: If a flower stalk (seed pod) appears, cut it off immediately at the base. Flowering redirects energy from stalk production. Stalks harvested after flowering are often woody.

Preparing Your Plant for Next Year

A good harvest ends with good plant care. After you finish harvesting in early summer, your job isn’t quite done.

Feed the Plant: Apply a balanced fertilizer or a top dressing of well-rotted compost around (not on) the crown. This replenishes nutrients used for stalk production.
Watering: Continue to water the plant during dry spells throughout the summer and fall. A healthy, hydrated plant stores more energy.
Fall Cleanup: After the first hard frost, the foliage will die back. You can then cut the dead leaves and add them to your compost pile. This helps prevent disease over winter.

FAQ: Your Rhubarb Harvest Questions Answered

Can you harvest rhubarb in the first year?

No. You must not harvest any stalks in the first year. This allows the plant to establish a strong root system. Harvesting to early is a sure way to have a weak plant later on.

How do you know when rhubarb is ready to pick?

Look for stalks that are 10-15 inches long, thick (about 1 inch), and have fully opened, large leaves. The color should be vibrant for the variety.

Is it better to cut or pull rhubarb?

It is generally better to pull and twist the stalk. This cleanly removes it from the crown. If you cut, you risk leaving a stump that can rot and you must be very precise.

Why are my rhubarb stalks thin and spindly?

Thin stalks can result from over-harvesting, an overcrowded plant (time to divide it), or lack of nutrients. Ensure you are feeding the plant well and not harvesting to late into the season.

Can you eat rhubarb after it flowers?

Yes, the stalks are still edible after flowering, but they may be tougher and more acidic. It’s best to remove the flower stalk as soon as you see it to keep the plant producing tender stalks.

How long does the rhubarb harvest season last?

For a mature, healthy plant, the prime harvest season lasts about 8 to 10 weeks, typically from mid-spring to early summer. Always stop by mid-July to let the plant recover.

What is the best way to store fresh picked rhubarb?

For immediate use, refrigerate unwashed stalks in a bag for a few days. For long-term storage, chopping and freezing is the most effective and simple method.