I don’t mind them being big though because I get more yummy fruit that way. Or are they considered vegetables? I don’t know. What I do know is that the stalks are delicious when combined with sugar (they are super tart by themselves) and made into a dessert. Do not eat the leaves though because they are poisonous. We don’t even feed them to our chickens. We either compost them or toss them in the trash.

I usually harvest the stalks at one time. The best way to do this is to grab the bottom of the stalk near the base of the plant and twist slightly while pulling gently. This protects the plant’s base and helps it make new stalks the following year. Once all the stalks are off, except the much smaller ones in the center, I cut off the leaves and wash the stalks. After drying all of them, I dice them up, vacuum seal 2 or 4 cup bags, and put them in the freezer. Then I can use rhubarb all winter long when I need a quick dessert and want a taste of summer.

I am by no means an expert on the care of rhubarb plants, so if you know any tricks or tips, please share in the comments.

One of my favorite ways to cook rhubarb is in Rhubarb and Berry Crisp. It’s quick, easy and delicious. I usually use raspberries and strawberries, but you can use whatever berries you like or have on hand. And of course, it’s even better topped with homemade ice cream. I hope you will try it.