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Rhubarb is prized for its use in pies, tarts, cobblers, and sauces. Only the stalks are used for cooking and eating. The high levels of oxalic acid and other compounds in the leaves can be toxic to humans. Generally, harvesting begins in late May or early June. A second harvest can be made in late August. For harvest, select stalks, or petioles, that are bright pink and crisp. It is better to snap off the stalk by grabbing it as its base and twisting than it is to cut the stalk. At any given time, harvest less than 1/3 of the stalks from any one plant.
Rhubarb is best grown in full sun, but it is tolerant of partial shade. Rhubarb beds will remain healthy and productive for seven to ten years. Rhubarb will tolerate most soils conditions. Rhubarb will not tolerate any soil disturbance once it is planted.