Forced Rhubarb Is In Season – But What Actually Is It?

With its bright pink hue, rhubarb is one of the prettiest vegetables around, and its tart taste makes it a popular ingredient in puddings. In the UK, most varieties can be harvested from late April or May, but one kind is drawn out of hibernation early, allowing us to enjoy it earlier in the season – hence the name, forced rhubarb. 

Forced Rhubarb: How To Prepare & Recipe Inspiration

What’s The Difference Between Forced Rhubarb and Rhubarb?

With its long pink stems, rhubarb is one of the most distinctive vegetables out there. Part of the Polygonaceae plant family, it originated over 5,000 years ago in Asia, but now the plant grows in North America and Europe as well – with a particularly big presence in Yorkshire in the UK.

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Although it’s technically a vegetable due to its lack of seeds, rhubarb is usually cooked in sweet recipes, such as crumbles, pies and jams. When grown normally, the plant starts to sprout in spring. But in 1817, a gardener at Chelsea Physic Garden discovered there was a way to bring it out of the ground earlier, after chancing upon some forgotten rhubarb growing under a bucket. He noticed it was taller and sweeter than the rest of the crop – and so forced rhubarb was born. 

Forced rhubarb is essentially rhubarb that has been grown in dark conditions, often with the addition of a little warmth, resulting in early growth. The process gives it a sweeter, more tender taste. 

When Is Forced Rhubarb Season?

Forced rhubarb has a short season: in the UK, it’s available between January and March. During these months it’s highly sought after by chefs and home cooks alike, sold in supermarkets and farmers’ markets, and often popping up on restaurant menus.

Rhubarb tart Social Pantry

How To Eat Forced Rhubarb

Although rhubarb can be eaten raw, many people find it too tart, so it’s usually cooked with sugar. Only the stalks are edible – don’t eat the leaves, as they contain oxalic acid, which can be poisonous. To prepare rhubarb, wash the stalks, trim off the top and bottom, then slice it into your preferred shape. 

Common uses include:

• Tarts, crumbles and cakes
• Jams and chutneys
• Pancakes
• Drinks like gin and cordials

Its tartness means it pairs well with sweet and creamy flavours, such as custard, ginger and shortbread – but it also complements meat dishes like pork and duck.