Yorkshire Forced Rhubarb

They are then lifted from the ground and  placed into the forcing sheds. They must have this exposure to frost if they are  to continue to grow inside the shed. Once in the darkened sheds heat is applied,  so the rhubarb grows quickly in its search for light. They are harvested by  candle light to maintain the tenderness of the shoots and ensure that growth  continues. If the crowns are exposed to too much light they will cease to grow.  Photosynthesis will also occur, which results in result a bitter  flavour.

This process results in rhubarb that is seen as sweeter and  more delicately flavoured that normal, with an especially vivid colour. Its  flavour is however seen as brighter than the faster growing rhubarb found in  countries such as Holland. In terms of colour the inside of the stem is a bright  white, with the outside a vibrant blood red. The sticks are harvested by  hand due to the fact careless harvesting can result in the other crowns rotting  due to botrytis. After the rhubarb is harvested the crowns are composted, ensuring a more sustainable production.

West Yorkshire once produced 90% of the world’s winter forced rhubarb from  the forcing sheds that were common across the fields in the area. In 1877 the  forcing of rhubarb began in Yorkshire, the first place in the world to construct  special forcing sheds. Cheap coal from local mines heated the forcing sheds  which helped to produce rhubarb early in the year when fresh fruit was  scarce.

In the late 1960′s and early 1970′s, many small fields which  had been used to grow rhubarb were sold for building houses, as they were very  close to urban areas. Statistics show that in 1966 there were 1022 acres of  rhubarb in this district, but by 1980 this had fallen to 422 acres, and since  then it has fallen even further. In the Rhubarb Triangle there are now only  around 12 growers of this unique vegetable which is served as a dessert.