Rhubarb contains oxalic acid. When rhubarb is dipped into a solution of potassium permanganate, reduction occurs and solution gets decolorized. The relevant chemical equation is:
Potassium permanganate solution is purple colored. However, it loses its color, when it interacts with oxalic acid in the rhubarb. An increase in the surface area of rhubarb, increases the availability of oxalic acid and increases the rate of reaction. When that happens, the solution decolorizes faster.
In general, rate of reaction is a function of the available surface area (when the reaction involves a surface); more the surface area, faster is the reaction. Temperature is another factor which positively influences the rate of reaction. In the current case, we can increase the surface area of rhubarb, by cutting it into smaller pieces or splitting it into multiple fragments, etc.
Hope this helps.
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