Harvest rhubarb when the stalks are from 1 to 1.5 feet in length. Keep harvesting until the new stalks that appear begin to become smaller in size. Usually this will be the months of March - May. Don't cut the stalks, grab and pull off to the side so that you remove the entire petiole or base of the leaf. Remove the large leafy foliage as this is toxic and only the stems are edible. To get rid of some bitterness peel off the skin and soak the stems in cold water for a few hours - now enjoy the spring tonic of rhubarb pies, sauces and cake. Keep growing, Marianne Binetti