Forced Rhubarb

Taste and Texture

This early crop is known for its tender stalks and smoother, less fibrous bite. The flavour is bright yet subtly sweet, with a refined tartness that works beautifully in delicate desserts and lighter dishes. Its striking colour holds exceptionally well when cooked, offering strong visual appeal.

Uses

Forced Rhubarb shines in patisserie, compotes, tarts, curds, and elegant plated desserts. Its soft texture allows it to poach evenly, making it ideal for yoghurt toppings, breakfast bowls, and fine-dining presentations. It also works well in syrups, cocktails, and light savoury pairings where a gentle acidity is preferred.

UK Seasonality and Availability

Forced Rhubarb is traditionally harvested in Yorkshire’s famous “Rhubarb Triangle”, and is available in the UK from December through to March. As one of the first fresh British crops of the year, it plays an important role in winter and early-spring wholesale supply.

History

The technique of forcing rhubarb began in the 19th century, allowing growers to produce a high-quality crop well before the outdoor season. This method created a distinctive product with a long-standing reputation in British culinary culture.

Health Benefits

Like all rhubarb, forced rhubarb is low in calories and high in fibre, supporting digestion. It contains vitamin K and antioxidant compounds that contribute to overall wellness.

Versatility

With its delicate flavour, bright colouring, and dependable winter availability, Forced Rhubarb brings freshness and refinement to menus during colder months. It remains a premium choice for wholesale customers looking to elevate early-season dishes.