If you don’t know the right way to harvest rhubarb, you could easily harm your plant. Here, we’ll guide you on how to properly harvest rhubarb so that it continues to thrive year after year!
The name “rhubarb” comes from the Latin word “rhubarbum,” which means wild root. In ancient times, the Romans considered anyone who ate rhubarb a barbarian. Today, however, we enjoy this tart plant in many dishes, and knowing how to harvest it correctly is the first step!
Rhubarb is widely used in desserts like pies and tarts. It’s often paired with other fruits to create delightful flavors. It’s also a popular ingredient in chutneys, jams, compotes, and pie fillings. But be cautious—the leaves of the rhubarb plant are toxic because they contain high levels of oxalic acid.
Although rhubarb is generally classified as a tart vegetable, it was officially declared a fruit in the United States in 1947 because it is typically consumed as a fruit. Thinking about growing and harvesting rhubarb in your garden? It requires some effort, but this unique plant is definitely worth it!
When to Harvest Rhubarb
Growing rhubarb is enjoyable, but patience is required before you can begin your first harvest. The stalks need to reach their full length for the best flavor and yield!
How long do you need to wait before you can start harvesting rhubarb? It varies by variety, as some grow faster than others. Generally, the stalks should be at least 12 inches long for smaller varieties and up to 24 inches for larger ones.
If your rhubarb grows as a perennial in your garden, avoid cutting any stalks during the first year to allow the plant to establish itself. For annual growth, wait until the plant reaches the appropriate size.
Most of the early spring will involve growing time, but from late spring to early summer, you can harvest regularly. Harvesting in early to mid-July will yield the best results, as this is before the flower stalks develop. The ideal time to pick is in the morning when the plant is well-rested from the cool night temperatures.
Select stalks that are at least the width of your finger. Smaller, pencil-sized stalks are still young and should be left to grow. If your rhubarb only has thin stalks, consider fertilizing the plant to encourage more robust growth. Add manure or compost and ensure you provide a starter feed next year for better growth.
If you’re growing rhubarb as an annual, aim for a final, bountiful harvest when the rest of the plant’s stalks die back. For those growing rhubarb as a perennial, consider letting the plant conserve energy in the fall to help it survive winter.
The color of rhubarb stalks varies depending on the variety. While many people associate rhubarb with a deep red color, not all varieties produce this hue. Use the specific variety’s color as a guide for ripeness rather than relying solely on redness.
How to Harvest Rhubarb
It’s crucial to harvest rhubarb in a way that doesn’t damage the plant, as you’ll want to continue collecting stalks throughout the growing season!
Begin by examining your plant. Rhubarb grows similarly to celery, with larger outer stalks and a core of smaller, younger stalks. Always leave the central stalks untouched to allow the plant to recover after each harvest.
To harvest, slide your hand down the stalk to its base. Grip it firmly, then pull and twist. The stalk should come away cleanly. If it doesn’t, use a clean, sharp knife to cut the stalk just below the base.
While it might be tempting to cut all the stalks, it’s best not to. Cutting can leave an open wound that could get infected with bacteria or fungi. A clean break causes less damage.
Don’t take too many stalks at once. It’s best not to remove more than one-third of the plant at a time, as the plant needs a lot of energy to grow back. It’s better to take a few stalks from each plant rather than over-harvest any single one.
Rhubarb leaves are poisonous due to their high oxalic acid content and should not be eaten. After picking rhubarb, remove the leaves immediately and add them to your compost pile along with other plant debris. If the leaves are left on, they can cause the stalks to wilt quickly. The best time to remove them is right after picking!
If you harvest correctly, you’ll be able to enjoy rhubarb for many years. Once summer rolls around in early July, your garden will be full of tall, juicy rhubarb stalks—perfect for a delicious strawberry rhubarb pie!
How to Store Fresh Rhubarb Stalks
Now that you know how to harvest rhubarb, storing fresh stalks is simple. The best storage method depends on when you plan to use them.
For short-term storage, there are two effective methods. In both cases, store the rhubarb unwashed and wash it just before use.
Jar Method: Remove the leaves from the stalks. Fill a glass jar halfway with water. Place the trimmed rhubarb stalks in the water and refrigerate. Cover the top with a plastic bag to maintain proper humidity and keep the rhubarb fresh. Change the water daily. This method is best for keeping rhubarb fresh for 2 to 4 days.
Aluminum Foil Wrap: Lay the rhubarb stalks on a sheet of aluminum foil and fold the edges over the cut ends, then roll it loosely. Do not wrap the stalks tightly, as this can cause spoilage. Store the wrapped rhubarb in the crisper drawer of the refrigerator.
Freezing Method
Want to keep rhubarb longer? Freeze the stalks right after harvesting!
To freeze rhubarb properly, rinse it in cold water and dry it with paper towels. Cut it into small pieces and transfer them to an airtight container or a freezer-safe plastic bag (make sure to remove excess air!). Label the container or bag and place it in the freezer. Properly stored, frozen rhubarb can last up to a year.
Drying rhubarb is not recommended; it’s best enjoyed fresh or frozen.
