Get ready for some serious farm-to-fork (or perhaps, farm-to-pie!) fun, because we’re talking about a vibrant, tangy superstar of Dutch pick-your-own farms: rhubarb! Forget your fancy flowers for a moment; there’s a unique joy in getting your hands a little earthy for these magnificent stalks.

Imagine a sunny afternoon in the Netherlands, the gentle breeze carrying the scent of rich soil, and you, strolling through rows of leafy green plants. Then, you spot them: thick, ruby-red stalks peeking out, begging to be liberated. Whether you’re flying solo, enjoying a peaceful moment of meditative harvesting, or turning it into a giggly family outing with kids scrambling to find the plumpest, reddest stalks, picking rhubarb is an experience that feeds the soul. There’s an almost primal satisfaction in reaching down, giving a gentle tug, and hearing that satisfying snap as a perfect stalk comes away in your hand. It’s a connection to the land, a delightful exercise in choosing perfection, and a wonderful way to gather fantastic, fresh produce. Plus, let’s be honest, there’s a certain smug satisfaction in knowing exactly where your delicious dessert ingredient came from – straight from your own hand!

Bringing Your Bounty Home

Once your basket is brimming with these magnificent, tart beauties, the fun doesn’t stop. Bringing your hand-picked rhubarb home opens up a world of culinary possibilities, turning your kitchen into a sweet and tangy haven. Just remember this golden rule: always cook the stalks and never the leaves, as the leaves are toxic!

Here are some delicious ways to transform your freshly picked rhubarb:

Cooking Recipes

Rhubarb, with its distinct tartness and beautiful pink hue, is a dream ingredient for sweet treats.

1. Classic Rhubarb Crumble (Serves 4-6)

A quintessential comfort food, perfect for showcasing your freshly picked rhubarb!

  • Ingredients:

    • 500g fresh rhubarb, trimmed and chopped into 2cm pieces (discard leaves!)
    • 100-150g caster sugar (adjust to your sweetness preference)
    • 1 tbsp cornflour (optional, helps thicken the juices)
    • For the crumble topping:
      • 150g plain flour
      • 75g cold unsalted butter, cubed
      • 75g demerara sugar (or light brown sugar)
      • 1/2 tsp ground cinnamon (optional, but highly recommended!)

  • Instructions:

    1. Preheat your oven to 180°C (350°F).
    2. In an ovenproof dish, combine the chopped rhubarb, caster sugar, and cornflour (if using). Stir gently.
    3. To make the crumble: In a large bowl, rub the cold butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the demerara sugar and cinnamon (if using).
    4. Evenly sprinkle the crumble topping over the rhubarb mixture in the dish.
    5. Bake for 30-40 minutes, or until the topping is golden brown and the rhubarb is tender and bubbling.
    6. Serve warm with a generous dollop of vanilla ice cream, custard, or crème fraîche. Pure bliss!

2. Simple Rhubarb Compote (Makes about 500g)

This versatile compote is fantastic for breakfast, dessert, or as a tangy accompaniment to savory dishes.

  • Ingredients:

    • 500g fresh rhubarb, trimmed and chopped into 1-2cm pieces (discard leaves!)
    • 100-150g caster sugar (to taste, depending on rhubarb’s tartness and your preference)
    • Juice of half a lemon (optional, brightens the flavour)
    • 2-3 tbsp water (only if needed to prevent sticking initially)
    • A vanilla pod, split, or 1 tsp vanilla extract (optional, for extra warmth)

  • Instructions:

    1. In a medium saucepan, combine the chopped rhubarb, sugar, lemon juice (if using), and water (if using). If using a vanilla pod, add it now.
    2. Place over medium-low heat. Cook, stirring occasionally, until the sugar dissolves and the rhubarb begins to soften and release its juices. This usually takes 5-10 minutes.
    3. Continue to simmer gently for another 10-15 minutes, stirring occasionally, until the rhubarb has broken down to your desired consistency – some prefer a chunkier compote, others smoother.
    4. Remove from heat. If you used a vanilla pod, scrape out the seeds and stir them in, discarding the pod. If using vanilla extract, stir it in now.
    5. Taste and adjust sugar if necessary.
    6. Let it cool before serving. Store in an airtight container in the fridge for up to a week, or freeze for longer storage. Serve with yogurt, on toast, over pancakes, or even alongside roast pork for a delightful contrast!

Cocktail Recipe

While rhubarb isn’t an ‘herb for tea’ in the traditional sense, its vibrant tartness makes it an absolute showstopper in refreshing beverages. Forget your chamomile, let’s mix up a cocktail that truly celebrates your harvest!

Rhubarb Gin Fizz (Makes 1 cocktail)

A refreshing, bubbly cocktail that perfectly balances the rhubarb’s tartness with the botanical notes of gin.

  • Ingredients:

    • 55ml (1.75 oz) gin (your favorite botanical gin works wonders)
    • 30ml (1 oz) homemade rhubarb syrup (see quick recipe below)
    • 20ml (0.75 oz) fresh lemon juice
    • Egg white from 1 small egg (optional, for a silky, frothy top)
    • Soda water, to top
    • Ice
    • Lemon slice or a thin rhubarb ribbon for garnish

  • Quick Rhubarb Syrup:

    • Chop 100g rhubarb into small pieces.
    • Combine with 100g sugar and 100ml water in a small saucepan.
    • Simmer gently for 10-15 minutes until rhubarb is very soft and sugar is dissolved.
    • Strain through a fine-mesh sieve, pressing on the solids to extract all liquid. Let cool completely. Store in the fridge for up to 2 weeks.

  • Instructions for the Fizz:

    1. Add gin, rhubarb syrup, lemon juice, and egg white (if using) to a cocktail shaker.
    2. Dry Shake: Shake vigorously without ice for about 15 seconds to emulsify the egg white and create a frothy texture. (Skip this step if not using egg white).
    3. Wet Shake: Add a generous handful of ice to the shaker and shake again for another 15-20 seconds until well chilled.
    4. Strain the mixture into a tall glass filled with fresh ice.
    5. Top generously with soda water.
    6. Garnish with a lemon slice or a delicate rhubarb ribbon. Sip and enjoy your hand-picked glory!

So, next time you’re in the Netherlands with a craving for a delightful farm experience, keep an eye out for those “zelfpluk” (pick-your-own) signs advertising rhubarb. You’ll not only bring home some of the freshest, most vibrant stalks but also a basketful of wonderful memories and the ingredients for truly unforgettable homemade treats. Happy picking!