swiss chard and rhubarb
Rhubarb actually comes in several color varieties; from green to speckled pink to ruby red. It is safe to eat the stalks of green rhubarb, but never eat them if they have been frostbitten, and never ever eat the leaves of the rhubarb plant, as they are poisonous.
Rhubarb is ripe when the stalk is a dark red. If its still mostly green, it's not ready to be picked yet, unless you want it really sour! Actually, there are two types of rhubarb and several varieties of each type. Red rhubarb emerges with a red stalk that is completely red. It's ready to pick whenever you're ready to pick it, and a rhubarb that is constantly harvested will continue to send out new stalks until it gets too cool at night. Green rhubarb emerges green and will never turn completely red, no matter how long you wait. Some varieties will have a reddish base when the stalks get very thick. Both varieties do not get 'sweeter' as the stalks get bigger.
5
Rhubarb is the whole plant. You eat the stalks of the plant.
a leafy plat with sour edible stalks.
All of it. the part you eat is the stalks
4 pounds
The stalks are edible, the leaves poisonous
Do not eat the leaves, the stalks are edible but best when cooked
That may be the colour of the variety that you are growing, other than that it is not yet ripe
The stalks of Rhubarb are generally treated as a fruit.