Do not harvest a rhubarb plant the year of planting, and limit the length of harvest the second year. Harvest the stalks from early spring to about June. Leaves are needed thereafter to provide food reserves for plant growth. Harvest by pulling the stalks, not by cutting. Remove the leaf blades and use only the fleshy stem. Leaves contain large amounts of oxalic acid and should not be eaten.

Use Storage Method 1. Rhubarb will store 2 to 4 weeks.

Nutrition note: 1 cup of diced raw rhubarb contains 26 calories and 2.2 grams of fiber and is a good source of vitamin C (16% DV). Color = red.

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