I have recently made the most amazing discovery and I’m so excited to share it with you!
Rhubarb has been growing in my garden for over 5 years. I have added several plants since then and have about 7 plants in total. Every year, I’ve had to wait until well into May, in order to harvest it.
However, I’ve found an easy way to speed up its growth. This method produces rhubarb that is a delight to the senses and it’s flavour is sweeter and more tasty than traditionally grown rhubarb.
How would you like to get a head start on your rhubarb plants?
Here’s what I’ve done in order to speed up my rhubarb’s growth. The result is a sweet and tender harvest, unlike any sold in stores or farmers markets. By following this approach, you too will be able to harvest a surprising and delightful rhubarb, that will make you the envy of all your gardening friends and neighbours.
The concept of forcing rhubarb has been practiced by gardeners in Britain since the late 1800’s. At that time, rhubarb was forced to produce fresh fruit at a time of year when fresh fruit was hard to come by. Dark sheds were built, which restricted all outside light, in order to grow rhubarb. The warm and blackened-out conditions of the sheds, allowed rhubarb’s rhizomes to quickly produce long, tender stalks.
The practice of forcing rhubarb increased during the first and second world wars, as more rhubarb sheds were erected and the demand for rhubarb increased. During that time, shipping became very difficult, since many ships were sunk. As a result, fresh fruit was unable to reach the country from abroad.
Today, the practice of rhubarb forcing continues in Britain and other parts of Europe. The best part is you don’t need to have a blackened-out shed in order to force your own rhubarb. All you need is a large woven basket, large clay pot, rhubarb forcer or any other dark vessel that can be placed over top of the rhubarb. If your pot has a drainage hole on top, cover it with a large stone or dark material, to block out any and all light.
When light is excluded from the rhubarb, it accelerates its growth as it reaches in search for light. As a result, photosynthesis does not take place, causing the stalks to be a bright crimson colour and a delicate sweet flavour, which doesn’t contain any of the bitterness that photosynthesis creates, and which is prevalent with normally grown rhubarb.
Rhubarb before covering
About to cover the Rhubarb
Rhubarb Covered
Here’s What You Need to Force Your Own Rhubarb:
Tools:
Directions:
- Using your spade, pull back any leaves, weeds, or excess dirt, which has accumulated around the rhubarb crown.
- Cover the rhubarb crown with a large pot, wicker basket, clay pot or any other large container.
- Cover any drainage holes with a large stone, brick or even black plastic sheet, in order to exclude all light from the rhubarb.
- Begin checking your rhubarb in 2 weeks and start harvesting its stems when they have reached your desired length.
- Be sure to pull each stem out from the crown when harvesting. It takes a bit of a tug, but they will come out with a pop. Do not cut them, or you may encourage disease to enter through the cut portion.
- Replace the container and allow the rhubarb to continue to grow.
- Be sure to leave a few stems on the plant, rather than harvest all of them. The remaining stems will feed the rhubarb’s roots and replenish its energy. At this point, remove the container and let the rest of the plant grow. Do not continue harvesting for the year.
Note: Do not force your rhubarb plant, for a second year in a row. Forcing weakens the plant’s roots. They would need at least a year’s rest to recover.
Ideally, it is best to have several rhubarb plants, which would allow you rotate them through a yearly cycle.
One other word of caution!
- Be sure to remove all rhubarb leaves before consuming. They are poisonous and unsafe for human consumption. The stem part of the rhubarb is the only edible portion of the rhubarb and it is actually quite good for your health. Simply cut off the leaves when harvesting and throw them into your compost bin.
I hope you give rhubarb forcing a try! I’m sure you will the experience the same thrill as I did, when I discovered gorgeous crimson rhubarb stalks, growing mysteriously under a dark container.
Rhubarb 4 Days Later
Rhubarb has outgrown the smaller cover and is now under a larger one.
Do you force your rhubarb? What’s your favourite way to eat it?
I’d love to hear about your experience in the comments section below. Alternatively, please send me an email.
Happy Gardening!
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FAQs
The easiest way to force rhubarb is to do it in situ, without disturbing the crown, while the plants are still dormant in late winter. The object is to cover promising buds so that light is completely obstructed and, ideally, warmth is introduced. I use a large upturned pot for this.
How long should you force rhubarb for? ›
Pile some manure or compost around the sides of the pot - this will keep your rhubarb warm and help it grow quicker. Leave it for about 7-8 weeks. Your forced rhubarb is ready to pick when the stalks are touching the top of the pot or when they're about 45-50cm long.
What is the best rhubarb for forcing? ›
Earlier harvests of sweeter, tender, pale stalks can be produced by covering rhubarb plants with a forcing jar, tall bucket or dustbin in mid-winter, so the stems form in the dark. Choose an early variety, such as 'Timperley Early', and only use a strong, healthy plant.
What are the tips and tricks for rhubarb? ›
Quick Guide to Growing Rhubarb
- Plant rhubarb during the cool days of early spring, once the ground thaws.
- Rhubarb produces a harvest for up to 8 years, so grow it in a sunny area where it will go undisturbed for a long time.
- Give rhubarb room to spread out by planting them 4 to 6 feet apart.
First, the rhubarb stalks grow faster than usual as the plant searches for light to make chlorophyll. Second, the sweet glucose produced in the rhubarb that would normally be used to grow the plant's huge leaves is instead stored in the stalks. This means that the stalks of forced rhubarb are sweeter instead of sour.
What is forced rhubarb called? ›
Yorkshire Forced Rhubarb (Rheum rhaponticum) is an out of season rhubarb that is first grown outside for a period of two years so that the exposure to frost toughens the roots. After initial exposure to the frost, the Rhubarb is lifted from the ground and placed into forcing sheds.
When should I start forcing rhubarb? ›
Rhubarb forcing can happen anytime between November and March, many gardeners tend to start forcing around January/December time, as there is usually a lull in the gardening calendar at this time of year. Once your rhubarb crown is established in its planting location you will need to cover it with the rhubarb forcer.
What is the difference between forced and unforced rhubarb? ›
Forced rhubarb is sweeter than the ordinary kind as it has less oxalic acid. The forced stems are also pinker because plants can't make the green pigment chlorophyll in the absence of sunlight, which makes for nicer-looking desserts.
Does forced rhubarb need sugar? ›
Janet recommends enjoying stewed 'forced' rhubarb at breakfast time: "Bring a pan of chopped rhubarb and fresh orange juice to a gentle boil, turn the heat off and leave to gently stew (this process is quicker for forced rhubarb). Cool and enjoy with orange yogurt. No sugar is required, but can be added if necessary."
Does rhubarb like Epsom salts? ›
The rhubarb seems to appreciate it and has had a recent growth spurt. My other herbs don't seem to care and are just being normal. From the internet, I finally looked it up. I learned that using Epsom salts in gardens is not new and farmers learned long ago that magnesium sulfate fed plants become greener.
Rhubarb prefers a pH below 7.0 (neutral to acidic — adding peat moss, compost, coffee grounds and Espoma Holly-Tone organic fertilizer can help acidify soil). Space plants 2-3 feet apart and mulch to hold moisture and suppress weeds.
Which rhubarb is the sweetest? ›
'Cherry Red Rhubarb' is one of the sweetest of all rhubarb varieties. It produces tender, sweet-tasting stalks that are long and profuse. 'Riverside Giant Rhubarb' is a large and cold-hardy plant that produces greenish-red stalks.
Can you eat raw rhubarb? ›
Its stalks are deeper red and tinged with green, while its leaves are bright green. It has a more intense flavour and robust texture than the forced variety. Although it can be eaten raw, rhubarb tends to be too tart this way, and it's usually best when cooked with plenty of sugar.
How do you get thick rhubarb stalks? ›
The rhubarb plant is a "heavy feeder." The plant must take in large amounts of nutrients from the soil to produce its large stalks and leaves. Make it an annual practice to supplement the soil with either a balanced commercial fertilizer or rich compost, or both.
Do you soak rhubarb before cooking? ›
Discard leaves and woody ends. Wash rhubarb with cool tap water, but do not soak.
What month do you force rhubarb? ›
Rhubarb forcing can happen anytime between November and March, many gardeners tend to start forcing around January/December time, as there is usually a lull in the gardening calendar at this time of year. Once your rhubarb crown is established in its planting location you will need to cover it with the rhubarb forcer.
What is the difference between forced rhubarb and regular rhubarb? ›
Forcing involves preventing light from reaching the crowns of the rhubarb plants. This triggers the production of delicious pale stalks perfect for cooking. Forced rhubarb is softer and sweeter than rhubarb harvested in early summer. It's a real treat to eat fresh when spring is still on its way.
Does a rhubarb forcer need a lid? ›
Once shoots appear the lid is taken off, causing them to grow towards the light. Around 18 inches (46 cm) high and 14 inches (36 cm) wide without the lid, they are traditionally made of terracotta but can be as simple as an upside down plastic bucket.
How do you make rhubarb insecticide? ›
All Natural Rhubarb Insecticide
- 1 cup of chopped rhubarb leaves.
- 6 1/2 cups of water.
- 1/4 cup of Murphy's oil soap.
- A large pot.
- 1 spray or trigger bottle. (Ensure it is properly labeled as poisonous)
