Flowering rhubarb?

Well my rhubarb went to flower, but all the stalks weren't red yet? I cut it all back and filled a gallon size freezer bag, but are these ok to eat? Some were pretty green still. I feel like the bigger it gets the less they redden? Can someone tell me when and how to harvest rhubarb? Thank you!

Next year immediately remove any flowers. The rest of the stalks will continue growing and be fine. You may have to remove flowers several times. I wouldn't eat the actual stalk that flowered but all the rest are good. Where you live you should be able to continue cutting for a while. What variety (its) of rhubarb do you have. Not all produce red stalks. I have a mixture and some produce dark red ones and the other variety produces green stalks. Others have stalks with a red blush. So don't wait until your stalks turn red. If they are nice and big and green cut them. Green ones are often sweeter but I love the color of the bright red ones! It sounds like you have one point? You don't have to cut all the stalks at once. Next year start with cutting the largest ones. The smaller ones will grow on. I usually leave the really thin ones for the next year. What will you make with it?

I plan to make some rhubarb cookie bars I saw on the land o lakes website! And hopefully some rhubarb strawberry jelly. Yuuuuum!!! Or a pie...
It's an old variety. It was in our yard at least 20 years ago and it's moved with us at least three times since! Haha
I tried to post a pic with this but for some reason they come out sideways on this silly iPhone!

Wonderful story of how it has moved with you!!

Recipes sound jummy! My family's favorite is a compote I learned from my mother. You cook down the rhubarb, add sugar, let cool somewhat, add strawberries and finish it off with the "secret ingredient", Kirsch brandy!

I also got a great recipe from my Herb Club for a Rhubarb Custard Cake:

2-layer yellow cake mix ( or any flavor you choose - some prefer white)
4-5 C chopped rhubarb
1C sugar
1 pint whipping cream (2C)
Optional: 1 tsp vanilla
 
Prepare batter for cake mix according to pkg directions. Add vanilla.Turn into greased and floured 9x13 pan. Dump the chopped rhubarb on top of the cake batter. Sprinkle the sugar on top of the rhubarb. Pour the whipping cream (unwhipped) over the sugar. Bake according to pkg directions until cake springs back when lightly touched. The custard will be creamy. Cream, sugar and rhubarb sink to bottom, forming a custard layer.

Oh man.... That sounds sooooo good!! Ok, that's what I am making! I can't wait!!!

Barb likes to be harvested regularly and watered in the hot part of the summer.

It also appreciates being planted in the afternoon shade.

It is a hungry eater and loves to be fed large doses of manure in the fall after it goes to sleep for the winter.

Good info weed. I never thought about it preferring afternoon shade but my rhubarb is planted in a horseshoe next to a building and two walls so that some gets only afternoon sun, some gets only morning sun and some gets a mixture. THe rhubarb getting either or is the largest. I have one stalk I bought 4 years ago and planted in full sun. That is doing the worst. The ones I started from seed three years ago are doing better than the stalk I bought!! So it obviously does appreciate the cooler environment of the partial shade. I must remember adding the manure in the fall.