The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
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In the Netherlands, rhubarb is in season April to July, at its best in May. November is outside the Dutch season for rhubarb.
Rhubarb is a vegetable eaten as a fruit, and the first Dutch stalks come in April. Growers traditionally stop pulling after late June so the crown can build up for next year.
Early forced rhubarb is pink and thin; field rhubarb from May is thicker and greener with a red base. Both are Dutch.
Vitamin K, calcium and fibre. The stalks are sour from malic and oxalic acid. About 94 percent water with potassium, so stewed rhubarb hydrates as well as it sharpens.
To get the most: Oxalic acid binds calcium, so rhubarb's own calcium is not well absorbed; cooking does not remove it. Nothing to optimise, just enjoy it in season.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Stew with very little water and sweeten afterwards; roast in pieces for ten minutes to keep its shape. It freezes well raw, cut into chunks.
Only the stalks are edible; the leaves are not, and go on the compost. Trimmings can be simmered with sugar for a syrup.
12 producers in The Field Guide sell rhubarb, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 168 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →visited by moss & marrowFarm · WageningenVeg & fruitDates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
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