Forcing Rhubarb for Early, Tender Stalks
Dream of eating homegrown rhubarb in February—as winter still bites outside? Forcing rhubarb is a classic gardener’s trick that brings ultra-early, vibrantly pink stalks to your kitchen long before your patch wakes up on its own. The process is easy, and the flavor (and color) is unbeatable! Here’s how—and why—to force rhubarb for sweet, tender, blushing stalks.
What Does “Forcing” Rhubarb Mean?
Forcing is the process of tricking rhubarb into growing earlier than normal by blocking out light and providing gentle warmth. The stalks stretch upward to reach light and, in the absence of sunlight, become tender, pink, and less acidic than standard garden rhubarb.
When to Force Rhubarb
- Best time: Late winter to early spring (January–February in the UK; a little later in very cold areas).
- Which crowns: Only force mature, healthy plants (at least 3 years old). Don’t force the same plant two years in a row—let it recover!
Step-by-Step Guide to Forcing Rhubarb
1. Choose and Prep the Crown
- Select an outside, robust crown for forcing.
- Remove any loose leaves or debris and weed around the plant.
2. Cover the Crown
- Use a traditional rhubarb forcer, large black bucket, dustbin, upside-down pot, or garden trug—must be opaque and at least 45cm/18” high.
- Place over the crown so no light gets in.
- For extra warmth, heap dry straw or old leaves outside the pot.
3. Wait Patiently
- Forced rhubarb grows quickly—be ready to check inside the pot after 3–5 weeks.
- Stalks will be slender, pink, and silken. Harvest when about 25–30cm (8–12″) tall.
4. Harvesting
- Gently twist and pull stalks (don’t cut).
- Remove cover after harvest and let the crown recover outside for the rest of the season—no more pulling stalks from that plant until next year.
Alternative Forcing (Indoors)
- Dig up a dormant crown before growth starts.
- Pot into a big container; bring to a cool, dark shed or cellar.
- Water sparingly and cover with a bucket or box.
- Harvest as above; replant outdoors in early spring and let rest.
Why Force Rhubarb?
- Earlier and sweeter: Stalks are less acidic and far more tender.
- Dramatic color: The lack of light gives forced rhubarb its famous pink glow (prized by chefs and markets).
- Longer season: Enjoy rhubarb weeks before your neighbors!
Forcing Tips
- Feed the forced crown well after harvest with compost and mulch.
- Rotate your forcing routine—never force the same crown two years running.
- Forced stalks are delicious raw, in compote, over yogurt, or as the star in winter desserts.
Wrapping Up
Forcing rhubarb is a time-honored delight that makes late winter a treat. With a dark pot and a healthy crown, your taste of spring can come as early as January—sweet, tender, and glowing pink.