It is first grown outside for a period of two years so that exposure to frost toughens its roots.

After the initial frost exposure, the Rhubarb is transferred to ‘forcing sheds’. 

Once in the darkened sheds, heat is applied causing the rhubarb to grow quickly.  

It searches for light.

To maintain the tenderness of the shoots, the Rhubarb is harvested by candlelight.

If the crowns (big leafy bits) are exposed to too much light they will cease to grow.

Photosynthesis will occur and the rhubarb will taste bitter.

The sticks are harvested by hand to prevent other crowns from botrytis rotting.

After harvesting, the crowns are composted. This helps to ensure a more sustainable production.

This process produces rhubarb that is sweeter and more delicately flavoured. 

It also has an especially vivid red colour. 

That’s a lot of rhubarb talk. 

‘Forced’ is the word that stands out.

By forcing the rhubarb to stretch, we are able to harvest the sweetest crop. 

BUT…

And this is the easy part to miss. 

The forced rhubarb has had two years of preparation; becoming hardy, strong and resilient first. 

Forcing rhubarb, someone close or especially yourself to grow without the right exposure to the elements, won’t give you the sweet results.

You’re more likely to have a bitter end. 

PREPARE first.

Weather the storms.

Then go for growth.

It could be two weeks, two months or two years from start to finish.

But don’t miss some exposure to the frost first.

Be Brilliant!

Michael 
PS What about Lucas Vigilante on the LIVE at 5 yesterday? AMAZING!