when is rhubarb ready to pick

Rhubarb is generally ready to pick from spring onwards, typically around April. Early varieties can start cropping as early as March, while main crop varieties are usually ready by May. A good indicator that rhubarb is ready to harvest is when the stems are thick and around 25 to 35 cm (10 to 14 inches) long. The rhubarb harvesting season usually lasts about 8 to 12 weeks, starting in April or May and typically ending in late June or early July. Although rhubarb can keep producing stems up until September in mild summers, it's best to stop picking to allow the plant to recover for the next year. When harvesting, gently pull the stalk from the base rather than cutting it, to avoid damaging the plant. Only remove about one-third of the stems at a time to avoid weakening the plant. If the plant is newly planted, avoid harvesting in the first year and be sparing in the second year. In summary, look for thick stems about 25-35 cm long starting from April, and stop harvesting around late June to early July to ensure plant health.