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Twist and pull the stalks as close as possible to the base of the plant. Collect only a third of the stalks per plant each season. Pull or cut the leaves from the stalk and discard them. Tidy the plant by removing broken or flowering stalks from the base.

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Rhubarb stalks should always be twisted clean from the crown, as twisting or pulling invigorates the roots to produce more. Pull gently, while twisting the stalk to ensure it comes away neatly.  If a stalk is difficult to remove, use a gardening shovel or shears to carefully cut it at the base. Make sure not to cut or damage the central bulb of the plant which can stunt its growth. This avoids over-stressing the rhubarb plant. Always keep at least 2 stalks on a plant to encourage it to produce again in the next season.  For example, if it’s the plant’s second season and there are 7 stalks, pick 2 stalks, leaving about 5 healthy stalks to continue growing. In a plant’s third season and later, you can remove 3 to 4 stalks per plant, since there will be more stalks on the plant. The leaves contain oxalic acid, which is poisonous and should not be eaten. Remove the leaves with your fingers or use a knife or kitchen scissors to carefully cut them off the stalk. Then throw them away or add them to the compost.  Leaving the leaves attached dries out the stalks and causes them to wilt faster. Make a rhubarb spray from the leaves to keep the pests off plants in your garden like broccoli, cabbage and Brussels sprouts. Do not feed the leaves to animals either! Never leave any broken stalks on the rhubarb plant as these can cause infections to grow. Either eat the pieces or discard them.  Remove any flowering stalks, too. This allows the plant to focus on growing healthier stalks instead of flowers.  Trim off leaves that are wilted or eaten by insects so they don't affect the rest of the plant.