Get ready, because we’re about to go on a tart, thrilling, and frankly pink adventure. Rhubarb season is short in the Netherlands, running from April to June (on some farms into July), and the best way to celebrate it is by grabbing a basket and heading to a local pluktuin (pick-your-own farm). Forget the supermarket—this is about getting your hands dirty for the good stuff.

The Great Rhubarb Raid

Rhubarb is the drama queen of the vegetable patch: thick red or green-red stalks topped with huge green leaves. But don’t let its intimidating size fool you; picking it is pure, satisfying fun. Here’s how to do it like a pro with your crew:

  1. The Scout: Wander the rows. You’re looking for stems that are firm, about 20–30 cm long, and vibrantly colored. A little green is fine (some varieties stay green), but the redder stalks are often a bit sweeter.
  2. The Grip: No knife needed. Kneel down and grab the stalk as low as you can near the base.
  3. The Twist & Pull: Pull firmly while giving it a slight twist. SNAP! The stalk will come away cleanly at the base. It’s an incredibly satisfying sound.
  4. The Leaf Drop: Immediately twist off the big, floppy leaves and toss them right back onto the soil. The leaves are poisonous (don’t eat them!), but they make great compost. You’re now left with a gorgeous, scarlet spear.
  5. The Rhythm: Always leave at least a third of the stalks on each plant, so it can keep growing. Pro tip: the smaller, thinner stalks are actually the most tender—don’t just grab the biggest monsters!

You’ve Got Your Haul. Now What?

You’ve paid for your weight in stalks, your hands smell like earth and sour candy, and your back aches a little. Worth it. Now, get that rhubarb home. Wrapped in a damp cloth in a bag, it keeps for one to two weeks in the fridge; wash it just before use. The Golden Rule: always cook rhubarb. It’s too tart and fibrous raw (unless you’re a fan of dental anguish).

Two Recipes for Your Glorious Stash

Recipe 1: The Classic, Perfect Rhubarb Crumble

Forgiving, delicious, and the whole kitchen smells wonderful.

  • Ingredients: 500g rhubarb, cut into 2cm chunks. 100g sugar. 1 tbsp cornstarch. For the crumble: 150g flour, 75g cold butter (cubed), 50g brown sugar, 50g oats, a pinch of salt.
  • Method:
    1. Toss the rhubarb with sugar and cornstarch in a baking dish.
    2. In a bowl, rub the butter into the flour until it looks like breadcrumbs. Stir in brown sugar, oats, and salt.
    3. Sprinkle the crumble over the rhubarb. Don’t pack it down!
    4. Bake at 180°C for 35-40 minutes, until bubbling and golden.
    5. Serve with: a mountain of vanilla ice cream or cold heavy cream. The hot-cold, sweet-sour combo is hard to beat.

Recipe 2: Savory Rhubarb & Ginger Pork Chops

Don’t let rhubarb be a one-trick pony. It is phenomenal in savory dishes, cutting through rich meat like a boss.

  • Ingredients: 2 thick pork chops, salt & pepper. 1 tbsp oil. 1 shallot (diced). 300g rhubarb (chopped). 1 thumb of ginger (grated). 3 tbsp honey. 2 tbsp soy sauce. 50ml water.
  • Method:
    1. Season pork chops generously. Sear in a hot pan with oil for 3-4 minutes per side. Remove and set aside.
    2. In the same pan, cook the shallot for 1 minute. Add ginger and rhubarb and cook for 2 minutes, until it starts to soften.
    3. Stir in honey, soy sauce, and water. Let it bubble.
    4. Return the pork chops to the pan, nestling them into the rhubarb sauce. Lower the heat, cover, and simmer for 10-12 minutes, until the pork is cooked through.
    5. Serve with: mash or rice. The sauce will be a sweet, sour, gingery dream.

Decoration Idea (Because It’s So Pretty)

Before you cook it all, save a few of your most stunning, perfectly pink stalks. Cut them into long, thin ribbons using a vegetable peeler. Soak them in ice cold water for 30 minutes. They will curl into beautiful, elegant spirals. Use these as a garnish on cakes or cheese boards.