Learn how to harvest rhubarb the right way to keep plants healthy year after year.
The Foolproof Method for Harvesting Rhubarb the Right Way
Published on May 30, 2025
Rhubarb is the gift that keeps on giving in the garden. Once established, this perennial vegetable can produce for ten years or more, producing large stalks with a tart and tangy flavor that is perfect in pies, jams, sauces and more. With oversized, dark green leaves and colorful stalks, rhubarb also adds beauty and interest to the garden. It’s resistant to pests and disease, thrives in cooler climates and is easy to grow, which makes it a great addition to any garden.
My first experience with rhubarb was when I moved into my first home and inherited the previous owner’s vegetable garden. When the rhubarb first began to sprout, my neighbor showed me the proper way to harvest it, which turned out to be completely different from what I had expected.
Ahead, learn how to harvest rhubarb the right way, with expert input from Laura Irish-Hanson of the University of Minnesota Extension.
When to Harvest Rhubarb
If your rhubarb was planted this year or last year, hold off on picking anything. Wait until the third year when your plant is mature enough for a full harvest. “This gives the plant time to photosynthesize as much as possible, putting the energy into the crown, so it becomes well-established,” Irish-Hanson says.
Once you’ve reached the third season, watch your plant closely for signs that it is ready to be harvested. “You can start actively harvesting from rhubarb as soon as the leaves are at or near full-size,” Irish-Hanson says, which is between 18 and 24 inches wide. In most climates, this will occur between April and May.
Stalk length and color are less indicative of readiness, but stalks should be firm when harvested. Some rhubarb varieties are deep red, others are green or speckled, and color doesn’t always mean it’s ripe. Stalk length can vary, too. “Depending on the cultivar, the petioles (the stalks of the leaves that we eat) may only be 8″ long when mature,” Irish-Hanson says, while some may reach 15 inches when ready.
How to Harvest Rhubarb
“Do not use pruners or knives to harvest the rhubarb,” Irish-Hanson says. “The best method is to use your hands. Simply go to the base of the petiole, grip and twist. The entire leaf will then be removed from the crown without leaving a large open wound for the plant to have to callus over.” This also helps prevent disease or fungus from entering the plant.
After pulling the stalk, cut off the leaf immediately and toss it in the compost. The leaves are poisonous, so they shouldn’t be eaten or fed to pets. Removing the leaf also helps the stalk stay firm.
Only harvest a third to half of each plant per season. That way, the plant can keep growing and stay healthy for future harvests. “You want to make sure you leave a minimum of 50 percent of the plant to photosynthesize and put energy down into the crown for next year,” Irish-Hanson says.
Harvesting Rhubarb Dos and Don’ts
For the best rhubarb harvest year after year, follow these best practices.
- Don’t harvest in the summer: “Stop harvesting once summer sets in, because the petioles become much ‘woodier’ as the growing season continues,” Irish-Hanson says.
- Don’t eat the leaves: Rhubarb leaves are toxic. Always cut them off and discard them safely.
- Keep it fertilized: “Rhubarb is a heavy feeder. For the most leaf production possible, make sure the plant is well fertilized,” Irish-Hanson says. Test your soil to see what nutrients are present, and if the test shows fertilizer may be needed, select a fertilizer that best matches the results of the soil test.”
- Pick in the morning: The stalks are crisper and fresher in the morning, especially if it’s cool outside. It’s also easier on the plant.
- Don’t Strip the plant bare: Only harvest half a plant at a time, or you’ll stress the plant and reduce future growth.
- Store it right: To keep harvested rhubarb fresh, wrap it in a damp paper towel and keep it in the fridge for up to two weeks. It also freezes well.
- Divide the plant every few years: “Every few years in early spring, you can divide the plant to give it more space. Dig up the entire crown and cut it in half or thirds with a spade,” Irish-Hanson says. Replant with compost or fertilizer if your soil is lacking or low in nutrients.”
About the Expert
Laura Irish-Hanson is an Extension Horticulture Educator with the University of Minnesota Extension.
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