Picking Rhubarb

We have had a patch of rhubarb, most of our 50 plus years as a married couple. A few years ago we moved into a new house (new to us) and had to start a new rhubarb patch. It is now established and we always look forward to picking the rhubarb and making jams and pies.

Here’s how to pick rhubarb properly so it keeps producing all season and stays healthy:

🌿 When to Pick Rhubarb

  • Start harvesting in mid to late spring when stalks are at least 10–15 inches (25–38 cm) long.
  • Peak harvest: May to early July (earlier in warmer climates).
  • Stop heavy harvesting by mid-July to let the plant recover.

🍓 Tip: Only harvest rhubarb after its second year of growth to ensure strong root development.

✋ How to Pick Rhubarb

  1. Choose thick, firm stalks (avoid thin, floppy ones).
  2. Grasp the stalk near the base and pull it gently while twisting – don’t cut if you can avoid it.
    • Pulling encourages regrowth better than cutting.
  3. Remove the leaf right away (it’s toxic!) and compost or discard it.

🧺 How Much to Pick

  • Take no more than ⅓ to ½ of the plant at once.
  • Leave some stalks so the plant can keep photosynthesizing and survive.

❄️ Bonus Tips

  • Never eat the leaves – they contain oxalic acid, which is poisonous.
  • Rhubarb gets woody and bitter later in summer – harvest earlier for the best taste.
  • If rhubarb flowers (bolts), cut the flower stalk to keep energy going to the roots and stalks.

Here are 3 delicious rhubarb recipes – from classic dessert to easy jam – all using fresh-picked rhubarb:

🥧 1. Classic Rhubarb Crisp

Ingredients:

  • 4 cups chopped rhubarb
  • ¾ cup sugar
  • 1 tbsp flour (to mix with rhubarb)

Topping:

  • 1 cup rolled oats
  • ½ cup flour
  • ½ cup brown sugar
  • ½ cup butter (cold, cut into cubes)
  • 1 tsp cinnamon (optional)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Toss rhubarb with sugar and 1 tbsp flour. Spread in a greased baking dish.
  3. In a bowl, mix topping ingredients until crumbly. Sprinkle over rhubarb.
  4. Bake 35–40 minutes until golden and bubbly.
  5. Let cool slightly. Serve with vanilla ice cream or whipped cream.

🧊 2. Easy Rhubarb Freezer Jam (No pectin needed)

Ingredients:

  • 4 cups chopped rhubarb
  • 2 cups sugar
  • 1 box (3 oz) strawberry Jell-O

Instructions:

  1. In a saucepan, simmer rhubarb with sugar over low heat for 10–15 minutes until soft.
  2. Remove from heat and stir in Jell-O until dissolved.
  3. Pour into clean freezer-safe containers. Cool completely.
  4. Refrigerate or freeze. Use within 3 weeks refrigerated, or up to 1 year frozen.

🍓 Add chopped strawberries for extra flavor!

🥣 3. Rhubarb Sauce (Great on pancakes, yogurt, or pork)

Ingredients:

  • 4 cups rhubarb, chopped
  • ½ cup water
  • ½–¾ cup sugar (to taste)
  • 1 tsp vanilla or pinch of cinnamon (optional)

Instructions:

  1. Combine rhubarb, water, and sugar in a saucepan.
  2. Bring to a simmer over medium heat. Cook 10–15 minutes until thick and soft.
  3. Add vanilla or cinnamon if desired. Cool and store in fridge for up to 5 days.