Forcing Rhubarb: This Growing Technique Will Give You Sweeter Rhubarb
Updated: Mar. 30, 2021
This technique is well-known across the pond, but may be less familiar to gardeners in the US. Learn what forcing rhubarb means, and how it changes one of our favorite spring crops.
Rhubarb is usually known for its extremely sour flavor that’s best tempered with a generous amount of sugar and other fruits to produce sweet stalks (check out these recipes for some inspo). Want to learn how to grow rhubarb that doesn’t need sugar at all? Forcing rhubarb is the growing technique that makes this happen, and it also gives growers an early crop.
What Is Forced Rhubarb?
Have you ever brought a plant bulb from a cold garage to grow it inside, like a daffodil or crocus? That technique is known as forcing. A dormant plant is exposed to cold or even frost, and then brought to an ideal climate to start growing. With rhubarb, forcing goes one step further by also blocking all light from the plant in order to get rapid growth.
Why Should You Grow Rhubarb in the Dark?
Growing rhubarb in the dark, and we mean total darkness, accomplishes two things. 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.
During forcing, the rhubarb plants will be on the alert for even the tiniest bit of sunlight so that it can begin its natural growing process. Even the beam from a flashlight would be enough to break the forcing! For this reason, rhubarb farmers have been known to pick forced rhubarb by candlelight so as not to disrupt the plants.
Where Is Forced Rhubarb Grown?
Growing rhubarb this way has a long history in England, where the climate much of the year is ideal for the plant. At one time, England produced enough rhubarb to meet the demand across Europe and abroad. The Yorkshire Rhubarb Triangle is a nine square-mile area that’s famous for its early, forced rhubarb. The plants are grown in long forcing sheds and harvested by hand by candlelight.
This is how to harvest rhubarb from your garden.
How to Grow Forced Rhubarb
Choose young rhubarb plants, about one or two years old. In early spring, when a few leaves have just started to emerge from the ground, cover the plant with a large pot. You can even look for special rhubarb forcers: large, terra cotta, bell-shaped containers specially made for the task. Block any holes or gaps in the pot so that no light can get in, and place a layer of straw around the outside of the pot to insulate it. Allow the plant to grow in darkness for about eight weeks before harvesting. After harvesting, the forced plants should be given a season or two to recover before forcing again.
Recipes to Make with Your Rhubarb
I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire
Rhubarb TartThe rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I'll even double the rhubarb for really sumptuous tarts. —Ellen Riley, Murfreesboro, Tennessee
Rustic Fruit TartMy husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. —Naomi Olson Hamilton, Michigan
Rhubarb FrittersI got this recipe from my niece's son. Since we live in apple country, we have enjoyed apple fritters for many years. This rhubarb treat is a nice change for spring when apples are few and rhubarb is plentiful. —Helen Budinock, Wolcott, New York
Rhubarb Strawberry CrunchGarden-fresh rhubarb is put to great use in this easy recipe. It's wonderful with ice cream. —Barbara Foss, Waukesha, Wisconsin
RhubreadWe moved into a house with a yard of fresh rhubarb. To use some of those ruby stalks, we made rhubarb bread with cinnamon and pecans. —Erika Elliott, Panola, Illinois
Rhubarb Lemonade SlushMy family loves rhubarb, and this is such a fun way to enjoy it. It's nice to have in the freezer and bring out when guests drop by. Even people who aren't crazy about rhubarb enjoy it. —Cathie Beard, Philomath, Oregon
Sour Cream Rhubarb PieA hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. —Doreen Martin, Kitimat, British Columbia
Cherry Rhubarb JamThis tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season—it's so delicious on toast and muffins. —Faye Sampson, Radcliffe, Iowa
Raspberry-Rhubarb Slab PieSlab pie is a pastry baked in a jelly-roll pan and cut into slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin
Blueberry-Rhubarb CrumbleA dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. —Nancy Sousley, Lafayette, Indiana
Rhubarb-Cherry ChutneyI love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. —Sue Gronholz, Beaver Dam, Wisconsin
Rhubarb-Filled CookiesI won a blue ribbon at our local fair for these tender cookies. They're so pretty with the ruby-red filling peeking through the dough. Try making these special cookies and watch the smiles appear. —Pauline Bondy, Grand Forks, North Dakota
Dijon-Rubbed Pork with Rhubarb SauceThis tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company—it makes a memorable meal. —Marilyn Rodriguez, Sparks, Nevada
Refreshing Rhubarb Ice CreamNo matter where my military family is stationed, this ice cream always makes me think of my parents’ backyard rhubarb patch in Rochester, New York. —Rachel Garcia, Honolulu, Hawaii
Peach Rhubarb JamThis quick jam is easy to make, especially for beginning jam makers. It also makes a great gift for friends and family! —Darlene Desotel, Monona, Iowa
Gluten-Free Rhubarb BarsNothing tastes like spring more than rhubarb and strawberry. The crust and crumb topping on these bars are so tasty, nobody will know they’re eating gluten-free. —Lisa Wilson, Virginia, Minnesota
Pineapple-Rhubarb JamRhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. —Debbi Barate, Seward, Pennsylvania
Rhubarb Strawberry CobblerMom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. —Susan Emery, Everett, Washington
Slow-Cooker Rhubarb Strawberry SauceWe recently started growing our own rhubarb, and we live in a part of Oregon where strawberries are plentiful. I created this to drizzle over ice cream and filled a crisp with the rest. —Kim Banick, Salem, Oregon
Perfect Rhubarb PieNothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! — Ellen Benninger, Greenville, Pennsylvania
Rhubarb Mandarin CrispAn attractive dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Because it calls for lots of rhubarb, it's a great use for the bounty you harvest. —Rachael Vandendool, Barry's Bay, Ontario
Rosy Rhubarb Upside-Down CakeHere’s a cake that gets its rosy hue from the rhubarb topping. It’s moist on top and light as a feather on the bottom. —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Rhubarb KetchupI received this recipe from a friend about 15 years ago. It's a nice surprise for ketchup lovers, and so easy to prepare. The spicy flavor makes this one of the tastiest ketchups I've ever had! —Faith McLillian, Rawdon, Quebec
Winnie's Mini Rhubarb & Strawberry PiesEvery spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking. —Shawn Carleton, San Diego, California
Raspberry Rhubarb JamI love making and enjoying this jam, but I usually end up giving most of it away! It's always a well-received gift. —LaVonne Van Hoff, Rockwell City, Iowa
Strawberry Rhubarb PieWhile growing up on a farm, I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin red rhubarb stalks for the filling. These two little secrets helped this strawberry rhubarb pie recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa
English Rhubarb CrumbleWhen I met my English husband and served him just the crumble, he said it was fantastic but really needed a custard sauce over it. We found a terrific sauce recipe from England, and now the pair is perfect together. I wouldn't serve it any other way. —Amy Freeman, Cave Creek, Arizona
Rhubarb JellyI help help my husband with the pouring and skimming for this jelly—my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. —Jean Coleman, Ottawa, Ontario
Originally Published: June 18, 2020
