The stalk is the edible part and, although tart in raw form, it has many uses in the kitchen: chutney, compote, crumble, pies, and drinks. Rhubarb stalks are a rich source of dietary fibers, vitamin K and C and minerals such as calcium, manganese and potassium. It can be frozen to last all year. I cut the stalks into 1-2 cm lengths and freeze in a single layer on a baking sheet then pack into a freezer bag. I harvest the stalks by pulling rather than cutting them. Either method is fine, but I’ve read that the plant will recover more quickly when stalks are pulled. I hate waste so pulling ensures I get the maximum length of stalk! I usually remove the leaves at the plant and use them as a mulch around the plant to help smother out some of the weeds. Before use, I cut off the ground end of the stalk and discard it in the compost.

I have heard that the leaves contain substances that repel insects so by boiling the leaves in water, people can produce homemade insecticide that can eliminate pests from the garden. I have not tried this as I tend to be tolerant of the insects that I have in my garden, never being sure that they are not beneficial in some way. Once the season is over, I add some manure/compost around the plants and that is it until next spring and the new crop.