Rhubarb needs a year to get fully established, so you'll need to wait until the second year before harvesting any stalks. They should be 12 to 18 inches (30.5 to 45.7 cm) long. Continue harvesting throughout the summer - the season should last 8 to 10 weeks. Harvest rhubarb in late May or June by cutting the stems off with a sharp knife at soil level. It is best to harvest several times, removing a few stems from each plant each time. Harvesting the crop slowly allows the remaining stems to draw on the energy of the plant.   Always leave at least two stalks per plant so that it can store up energy for next year. This will ensure that you have a harvest next year.  Harvesting season is over when the stalks start growing up thin. #*Some rhubarb plants will keep coming back for up to 20 years once established. in the refrigerator. If you aren't going to use it immediately, store it in an airtight food storage bag in the refrigerator. It will keep this way for up to a week. You may also cut the rhubarb stalks into chunks and freeze them in a freezer-safe container for several months. Cherry red rhubarb stalks are usually cooked in dessert dishes, since they lend a tangy, bright flavor to pies and tarts. Enjoy your garden-grown rhubarb in one of these recipes:    Rhubarb pie. This classic rhubarb dish won't disappoint. The rhubarb is cooked with sugar and strawberries for a delicious filling.   Rhubarb crumble. This is another rhubarb dessert that's quicker to make than pie, but no less satisfying.   Rhubarb cream. The flavor of rhubarb is mixed with honey and cream to make a delightful topping for any dessert.   Rhubarb ice cream. Nothing could be more delicious than ice cream made with fresh garden produce.
Wait until the second year. Harvest stalks when they are mature. Store rhubarb Use rhubarb in a recipe.