Not all varieties of rhubarb are red, the green varieties may get a little red. There is little to no difference in the taste of red and green varieties. If you want redder sauces and jams, you can add food colouring.

If the stalks get too large they get more fibrous, but since they are usually cooked to mush for sauces, jams, pies etc they are still usable.

Rhubarb will flower if allowed to mature and the crowns do spread and put up new buds. Since you haven't harvested yours, it is growing well.

You can divide the crown into separate plants by digging and cutting them apart, do this in early spring or fall, not now at the height of summer heat.

Here is a link that might be useful: About Rhubarb

Wow, that was a really good site. I don't know why google didn't find it for me.

Thanks for your answers. They made me feel better. We made rhubarb and strawberry chutney last year from garden center fruit, thus the desire to grow our own.

Thanks again.

That was a good site! One thing we do with our rhubard besides pies/tarts and jam (mixed with other fruits or alone) is to use it when making sweet apple sauce (pretty pink) or if you steam your own juices use some in a mixed batch.