If you’re growing rhubarb, knowing when is rhubarb ready to pick is the key to a great harvest. Picking it at the perfect time means the best flavor and texture for your pies and jams.
This guide will walk you through the simple signs of ripe rhubarb. We’ll cover how to pick it correctly to keep your plant healthy and productive for years.
When Is Rhubarb Ready To Pick
The main harvest season for rhubarb is spring and early summer. The exact timing depends on your climate and the age of your plant.
For established plants (those three years or older), you can typically start harvesting in April or May. In warmer regions, this might be earlier. For new plants, it’s crucial to wait. You shouldn’t harvest anything in the first year. In the second year, take just a few stalks for a taste, letting the plant build its strength.
The Visual Signs of Perfectly Ripe Rhubarb
Your rhubarb will show you when it’s ready. Look for these clear indicators in the stalks.
- Length and Thickness: Stalks should be at least 10 to 15 inches long. They should be nice and thick, about the width of your finger or wider. Thin stalks are not fully mature.
- Color: This varies by variety. Red varieties should have a deep, vibrant red color that extends most of the stalk. Green varieties will be a bright green with just a hint of red at the base. The color should be rich, not pale or washed out.
- Texture: A ripe stalk is firm and crisp. It should not be limp or rubbery. Give it a gentle squeeze; it should feel solid.
The Feel and Sound Test
Looks aren’t everything. The best test involves your hands.
Gently grasp a stalk near its base and give it a slight pull and twist. A stalk that’s truly ready will release from the plant with a clean, crisp snap. It should come away easily. If you have to tug or yank hard, it’s not ready yet. You can also use a sharp knife to cut the stalk at the base, but the twist-and-pull method is often prefered.
What Not to Pick: Leaves and Immature Stalks
Always remember: only the stalks are edible. The large leaves contain high levels of oxalic acid and are poisonous. Remove them immediately after picking and compost them.
Avoid picking stalks that are very thin or mostly green on red varieties. Also, if the stalk has become very thick, woody, and hollow, it’s past its prime and may be to tough to enjoy.
How to Harvest Rhubarb the Right Way
Proper technique ensures your plant stays healthy. Follow these steps.
- Identify the Stalk: Choose an outer, mature stalk that meets the size and color criteria.
- Grip and Twist: Hold the stalk firmly down near the crown of the plant. Pull it to one side while giving it a sharp twist. It should cleanly separate.
- Clean Up: Immediately trim off the large leaf and add it to your compost pile. If you used a knife, cut the leaf off right away.
- Leave the Bud: Be careful not to damage the central growth bud. Always leave at least a third of the stalks on the plant so it can continue to grow.
When to Stop Picking for the Season
Rhubarb plants need time to recover. As summer heat arrives, usually around mid-July, you should stop harvesting.
Letting the plant keep its leaves allows it to store energy in its roots for next years growth. If you continue to harvest to late, you’ll weaken the plant and get a smaller yield next spring.
Common Problems and What They Mean
Sometimes, your rhubarb sends confusing signals. Here’s how to decode them.
- Thin, Spindly Stalks: This often means the plant is overcrowded or needs more nutrients. Divide mature plants every 5-6 years in early spring or fall.
- Flowering Stalk (Seed Pod): If a thick, central stalk with a flower bud appears, cut it off at the base as soon as you see it. Letting it flower diverts energy from producing edible stalks.
- All Green Stalks on a Red Variety: This is usually related to variety or soil temperature. It’s still perfectly edible, just less sweet and more tart.
Storing Your Fresh-Picked Rhubarb
Fresh rhubarb doesn’t last long at room temperature. For short-term use, wrap unwashed stalks in a damp paper towel and place them in a plastic bag in your refrigerator’s crisper drawer. They should keep for up to two weeks.
For long-term storage, rhubarb freezes exceptionally well. Simply wash and chop the stalks into 1-inch pieces, spread them on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll be ready for pies and sauces all winter long.
FAQs: Your Rhubarb Questions Answered
Can you pick rhubarb in the first year?
No, you should not harvest any stalks from a new rhubarb plant in its first year. This allows the plant to establish a strong root system.
Is rhubarb still good after it flowers?
The plant is still fine, but the stalks can become more tough and less flavorful after flowering. Always remove the flower stalk as soon as it appears to keep the plant producing tender stalks.
How do you know if rhubarb is to ripe?
Overly mature rhubarb becomes woody, hollow, and may have a stringy texture. The stalks can also lose their crispness and become limp. It’s best picked when firm and crisp.
Can you pick rhubarb in the fall?
It’s not recommended. The plant needs its leaves in late summer and fall to gather energy for the next season. A light, early fall harvest might be okay in some climates, but it’s safer to stick to the spring season.
Why is my rhubarb mostly green instead of red?
This is often due to the specific variety. Some types, like ‘Victoria,’ are naturally greener. Soil temperature and fertility can also influence color, but green stalks are just as edible as red ones, though often more tart.
Picking rhubarb at its peak is simple once you know the signs. Focus on stalk size, color, and that satisfying snap. By harvesting correctly and giving your plant time to rest, you’ll ensure a bountiful supply of this tangy garden treat for many seasons to come. There’s nothing quite like the taste of homegrown rhubarb you picked yourself at just the right moment.