You can pick rhubarb starting in the spring, generally from April or May, when the stalks reach about 10 inches (25 cm) or longer. The ideal harvesting period lasts about 8 to 12 weeks, usually through June and sometimes into early July. It’s best to harvest rhubarb by gently twisting and pulling the stalks at the base rather than cutting them to avoid damaging the plant. Only take about one-third of the stalks at a time to ensure the plant stays healthy and productive. After July, it's recommended to stop regular harvesting to allow the plant to store energy for the next season. You can occasionally pick a few stalks later in the summer without harming the plant, but the stalks may become tougher and less tasty. The rhubarb leaves are toxic and should be discarded immediately after harvesting the stalks. If you have recently planted rhubarb, wait two years before harvesting to let the plant establish itself. From the third year onwards, you can harvest regularly during the season. In summary:
- Start picking in April or May when stalks are ~10 inches (25 cm)
- Harvest for about 8 to 12 weeks until late June or early July
- Only take one-third of the stalks at a time
- Stop regular harvesting after early July for the plant’s health
- Avoid cutting stalks; twist and pull instead
- Discard toxic leaves immediately
- Wait 2-3 years after planting before regular harvests
This guidance ensures the sweetest flavor and best health for your rhubarb plant.
