A rhubarb plant can produce stalks for up to 20 years, but usually needs to be divided after 5-6 years. Expect to get about 2 to 3 pounds (0. 91 to 1. 36 kg) of stalks from a mature plant each season.
Rhubarb stalks get tough and woody as the summer progresses. Harvesting too late in the season can also stunt growth for the following season. You may have heard that the oxalic acid from the leaves moves into the stems during periods of cold weather and makes them poisonous. [3] X Research source This is debated among horticultural experts, and some say still-crisp stalks aren’t toxic. [4] X Research source To be on the safe side, avoid eating rhubarb after a frost.
Canada Red and Crimson Red varieties produce bright red stalks. Victoria and Glaskin’s Perpetual are speckled or pink varieties of rhubarb. Turkish and Riverside Giant are common green varieties of rhubarb.
Rhubarb stalks usually grow to 1–2 inches (2. 5–5. 1 cm) in diameter. [9] X Research source Don’t harvest from a plant whose stalks are very thin, which is an indication that the plant is weak.
Don’t cut rhubarb! Knife wounds can lead to crown rot, which can destroy your rhubarb plants. [11] X Research source Make sure not to cut or damage the central bulb of the plant which can stunt its growth.
Even though the leaves contain oxalic acid, you can add them to the compost. The oxalic acid won’t be absorbed by plant roots. [13] X Research source
Just leave the rest of the plant intact instead of cutting it down. The foliage will die back while the roots store food reserves for the winter. [16] X Research source
Trim off leaves that are wilted or eaten by insects so they don’t affect the rest of the plant.
Keep your refrigerator at a temperature of 32 to 40 °F (0 to 4 °C) for storing rhubarb.
If you’re using a freezer bag, remove any excess air before sealing it shut. Label your container or bag with the date and the contents using a permanent marker. Frozen rhubarb is great for smoothies or baking rhubarb pies.
