inherited rhubarb in our garden, looks ready, stalks are huge and leaves fully open, when to harvest?

If it's a large, old plant, the stalks will grow earlier than from a young or newly-planted one. The main thing is only to harvest them when they're young and slender, as the big ones will be tough and stringy, so use them any time you like. Keep thinning them out, even if you're not going to eat or freeze all of them, and put any spares on the compost heap, as this helps keep the plant from going to seed, which takes a lot out of it and isn't necessary. If the plant is huge, it will benefit from splitting up in the Autumn, or early next spring before it really gets going. Dig it out, (quite a job!) and cut the crown into several smaller pieces, each with 2-3 growing shoots visible. Use a half-moon edging tool or two sharp spades back to back to do this. Discard the woody old parts in the middle. It's best to replant in a different place, giving the new plants plenty of compst or composted manure. You shouldn't pull leaves from new plants in the first year, and only sparingly in the second year, so maybe it would be best to leave half of the original crown in the ground until the new cuttings are mature and then dig it out in a year or so.

If you have an old dustbin or similar, you can invert this over the plant in winter, and then the new shoots will grow forced in the dark, lovely and pink and tender inside this, and will be much nicer to eat early in the year. Try adding dried mango or orange segments to your rhubarb crumble, it takes away the sharpness and makes the taste less acid.

Your rhubarb sounds like it's ready to pick. Don't forget that the leaves are poisonous so be sure to only eat the stalks.

when the stalks are mostly deep red in colour, use green/red stalks if boiling for jam making

pick a stalk wash it dip it in sugar and taste it if it's soft and tasty it is ready