How to Harvest Rhubarb

How to Harvest Rhubarb

Rhubarb, known for its tangy flavor, adds zest to various dishes. It’s one of the first plants to be ready for harvest in the spring. Harvesting rhubarb is straightforward if you understand the process, ensuring you get the best yield without harming the plants.

Identify the Right Time

Rhubarb is best harvested in the early spring when stalks are firm and bright. Typically, the first harvest occurs in April or May, depending on your region. They say to wait until the second year of growth before harvesting, allowing the plant to establish itself correctly. By the third year, you can begin regular harvesting.

Recognizing Ripe Rhubarb

Pick stalks that are at least 10-15 inches long. The color can vary from deep red to light pink or even green, depending on the variety. It’s essential not to wait too long, as the stalks can become woody and less flavorful.

Harvesting Techniques

To harvest, you can either twist off the stalks at the base or use a sharp knife. Many gardeners prefer the twist-and-pull method because it leaves a cleaner break and less risk of disease entering the plant. Hold the base of the stalk, twist slightly, and pull. If using a knife, cut at the base of the stalk, ensuring you do not damage the roots or remaining foliage.

Leave Some Stalks Behind

Always leave a few stalks behind, about a third of the plant, to allow the rhubarb to continue photosynthesis. This strengthens the plant for future harvests. Avoid harvesting the entire plant near the end of the season to prepare it for dormancy.

Post-Harvest Handling

After harvesting, remove the leaves as they contain oxalic acid, which is toxic. Discard or compost the leaves. Rinse the stalks in cold water to remove any dirt or debris. Rhubarb can be used fresh, or you can store it in the refrigerator for up to a week. For more extended storage, blanch and freeze the stalks.

Maintaining the Rhubarb Plant

Post-harvest care is essential. Water the plant regularly, providing at least one inch of water per week. Mulching with compost or organic material helps retain moisture and provides nutrients. Consider dividing the plant every 5-6 years to rejuvenate growth and increase yield.

Recipes and Uses

Rhubarb is versatile in the kitchen. It’s commonly used in pies, tarts, and jams. It pairs well with strawberries and other sweet fruits, balancing its tartness. Rhubarb can also be used in savory dishes, adding a unique flavor to sauces and chutneys.

Potential Issues

Harvest rhubarb promptly to avoid bolting, where the plant produces a flower stalk, diverting energy from the edible stalks. If this happens, remove the flower stalk to encourage continued growth. Check for pests like rhubarb curculio, which can damage the plant. Treat infestations early with appropriate organic or chemical controls.

Regular harvesting and proper care ensure a healthy, productive rhubarb plant capable of providing delicious produce year after year.