Rhubarb can be harvested starting in the spring, typically from April or May, when the stalks reach about 10 inches (25-30 cm) long. The harvesting season generally lasts about 8 to 10 weeks, ending around late June or early July. Although rhubarb stalks remain edible through summer, it is recommended to stop or greatly reduce harvesting after early July to allow the plant to store energy for the next growing season. When harvesting, it's best to take only about one-third of the stalks at a time to maintain plant health. The stalks can be harvested by gently twisting and pulling them from the base rather than cutting, to avoid disease risk. Rhubarb leaves are poisonous and should be discarded immediately after harvesting the stalks. If the plant is newly planted, harvesting should be avoided in the first year, and only done sparingly in the second year. Full harvesting can begin in the third year and subsequent years. In summary, the ideal harvest period for rhubarb is April through June, with a focus on taking stalks when they are around 10 inches or longer, and avoiding overharvesting to keep the plant healthy and productive for the future.
