Wait until rhubarb stalks are at least 10 to 15 inches long
Harvest only mature, firm stalks
Grasp the stalk near the base
Pull the stalk downward and twist gently
Cut the stalk at the base if it does not pull cleanly
Remove only about one-third of the stalks at a time
Leave the center stalks and crown intact
Stop harvesting by midsummer
Discard the leaves
Store harvested stalks in the refrigerator if not using immediately