If you let your rhubarb go to seed every year for two or three years without harvesting, it’ll become so strong and well established that you’ll end up with robo-barb: a fat, thigh-high bush with stalks as thick as broomsticks. It will be worth the wait to eat rhubarb from a three year old plant. I’ve tucked a little one-ounce shot glass from Amsterdam to help with the comparison here (pictured above). Pick stalks that are ten inches long at least. The shorter one here pictured above was taken by accident. Take only half the plant, as you need your rhubarb plant to go to seed before the winter. The best thing about rhubarb is that the animals hate it more than the asparagus, so it goes untouched year after year. Its season varies from April to June and although it’s considered a vegetable, it’s used like a fruit. It can go to seed as early as a month after the first harvest. Some brave souls eat the stalks raw. However, the leaves are poisonous, containing oxalate, so cut them off with at least an inch of the stalk and discard immediately.