Content

• Steps

One of the few perennial herbaceous plants, rhubarb will grow year after year if properly cared for. Rhubarb has a beautiful appearance with colors ranging from light pink to brown, has a sweet taste and rich flavor as a fruit. It is common to harvest rhubarb in the spring and summer seasons to use as a filling, pies, chutneys, and more.

Steps

Part 1 of 3: Harvest at the right time

1. 

   Wait at least 1 year before picking rhubarb stalks. Don't remove any of the stalks of the plant during the first year, as this will weaken the young rhubarb. You need to let the plant develop a strong root system for the first year and keep the petioles in place. Harvest begins only in the second year of the tree.
   • If the plant looks lush, you can pick 1-2 stalks in the first year, but this is the only exception.
   • Rhubarb can produce many stalks over a period of up to 20 years.
   • Each season, you can harvest between 1 kg and 1.4 kg of rhubarb stalk on a mature tree.

2. 

   
   
   Harvest rhubarb from late autumn to mid summer. Rhubarb's main harvest season is from April to June. An easy-to-remember rule is to pick rhubarb before July 4 (America's National Day). Harvesting time usually lasts about 8-10 weeks.
   • Rhubarb hibernates during autumn and winter.
   • If harvested too late, rhubarb stalks may be frost-damaged and inedible.

3. 

   
   
   Find petioles 1.3-2.5 cm in diameter. The petioles should be about finger width. You should leave smaller stalks to keep growing on the plant.
   • Stalks that are too large will be tough and hard.
   • Do not harvest plants with very small stalks. It is a sign that the plant is undernourished and weak.

4. 

   
   
   Be sure to find stalks that are at least 20 cm long. The longer the stalk, the richer the flavor. And although 20 cm is the minimum length required at harvest, stalks 30-46 cm in length are best.
   • This measure only measures the length of the stalk, not the leaves.
   • Use your hands to swipe along the leaf stalk. If you find the stalk is sturdy and firm, you can harvest it.

5. 

   Do not judge rhubarb maturity by color. Contrary to popular belief, redness and density of the leaf stalk does not determine maturity. Not all rhubarb has a deep red color. Some varieties are paler red, or even green, when harvested.
   • The two most popular varieties of rhubarb are Turkish and Riverside Giant.
   advertisement

Part 2 of 3: Singing rhubarb

1. 

   Screw and disconnect the stalks as close to the base of the plant as possible. You should twist the rhubarb stalks away from the base, as the twisting and pulling action will stimulate the roots to develop. Gently fit the stalk of the plant with your hand so that the stalk falls off neatly.
   • If you have a stalk that is difficult to come off, you can use a garden shovel or pruning scissors to carefully cut the stem at the base of the plant.
   • Be sure not to cut or damage the leaf buds in the center of the plant, as this will stunt the plant.

2. 

   Harvest only one-third of the stalks per tree in one season. This way, the rhubarb will not be under too much pressure. Make sure to leave at least 2 stalks on the tree so that the tree can grow again next season.
   • For example, if the second season has 7 stalks on a plant, pick 2 stalks and leave 5 stalks for them to continue growing.
   • During the third season of the plant and the following seasons, you can pick 3-4 stalks per plant, as the tree will have more stalks.

3. 

   Cut or cut leaves from the stalk and discard. Rhubarb leaves contain a poison called oxalic acid, so they cannot be eaten. You should cut the leaves by hand or use a knife to cut them off the stalk, then throw them away or place them in the compost bin.
   • If the leaves are not removed from the stalk, the stalks will dry and wilt more quickly.
   • Use rhubarb leaves as a spray that repels pests from garden plants like broccoli, cabbage, and Brussels sprouts.
   • Don't feed your pets rhubarb leaves either!

4. 

   Care for rhubarb by removing broken stems or flowering stems. Never leave broken stalks on rhubarb, as they can infect the plant. You can eat or throw away the stalks.
   • You also need to remove the flower stalks. This will allow the rhubarb to energize the stalks instead of the flowers.
   • Prune any wilted or gnawed leaves to keep them from affecting the rest of the plant.
   advertisement

Part 3 of 3: Preserving rhubarb

1. 

   Loosely curl the crown stalks in foil. Place the rhubarb stalks along the foil and fold the edges over the leaf stalk. Do not cover the edges of foil. You need to leave a small opening for the air to circulate.
   • When the leaf stalks become clogged, moisture and ethylene gas (a hormone that ripens fruits and vegetables) will not escape, and rhubarb stalks spoil more quickly.
   • Do not wash rhubarb until you are ready to cook it.

2. 

   Store the wrapped rhubarb stalk in the refrigerator for 2-4 weeks. The refrigerator compartment is the best place to store rhubarb because it has the highest humidity, so the stalk will not dry out. You will need to throw away the stalks that are not eaten until after a month in the refrigerator or when you notice mold spots.
   • Keep the temperature in the refrigerator at 0-4 degrees C when storing rhubarb.

3. 

   Freeze rhubarb for up to 1 year if not used immediately. To properly freeze, you need to rinse rhubarb stalks and blot dry with a paper towel, then cut them into small pieces and put in sealed containers or zippered frozen plastic bags, put them in the freezer For use within 1 year.
   • If using a freezer bag, be sure to drain all of the air from the bag out before you pull the zipper to close the top of the bag.
   • Enter the date of the package and the name of the food with a marker.
   • Frozen rhubarb is very suitable for making smoothies and baking.
   advertisement