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
Then use the tape to cover any holes or cracks so all light is prevented from reaching the plant. To speed up the process of forcing, you can also insulate the pot by covering the outside of it with straw, bubble wrap or old carpet. The stems should take about 7-8 weeks before they become large enough for harvesting.
How do you force rhubarb? ›
Under normal growing conditions, a rhubarb crown will start to sprout and grow new stalks in spring, but by keeping it warm and dark under a pot, you can make the plant put more energy into seeking out the light, meaning that it grows extra quickly and is ready months sooner - as early as February.
What is the difference between forced rhubarb and normal rhubarb? ›
Oxalic acid gives rhubarb it's sour taste so forced rhubarb is sweeter than when left to it's own devices. The result is pale pink, long, tender stems, with small leaves and a sweet, delicate flavour.
What is the best fertilizer for rhubarb? ›
When it comes to fertilising rhubarb, you can either apply organic matter, such as homemade garden compost or well-rotted manure, or an organic concentrated fertiliser in granular form to the soil. Garden compost and well-rotted manure generally contain low levels of nitrogen, phosphates and potash (NPK).
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.
Do I need to peel forced rhubarb? ›
Forced rhubarb should be tender enough not to need peeling – just wash, then trim the top and bottom of the stalks and slice.
Does forced rhubarb need sugar? ›
For the gardener these stretched stems have far less of the bitterness associated with traditional, non-forced rhubarb. The pale stems need less sugar to balance their tartness, while the taste is all together more delicate. Combined with their tender texture, it makes forced rhubarb a king among early crops.
Why does forcing rhubarb work? ›
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.
Do coffee grounds help rhubarb? ›
Incorporating coffee grounds into the soil around rhubarb plants can improve soil structure, promote microbial activity, and enhance overall plant health. Also, coffee grounds can help deter certain pests, such as slugs and snails, which may damage rhubarb foliage.
Why is rhubarb picked at night? ›
“It grows because it's looking for the light,” Tomlinson explained. The darkness restricts photosynthesis, yielding sweeter, more tender, and brilliantly hued plants. And forced rhubarb can grow at a fairy-tale-like rate—the plants typically grow from the ground to 2 feet tall after just four weeks in the shed.
The toxic parts of rhubarb (Rheum x hybridum) are the leaves and the roots, as described by University of Illinois Extension: “One characteristic consistent with all rhubarb is the toxicity of the leaves and roots. The rhubarb leaves contain high amounts of oxalic acid, a toxic and potentially deadly poison.”
Which is sweeter red or green rhubarb? ›
Contrary to popular belief, whether it's red, pink, green or something in-between, rhubarb's color has nothing to do with ripeness. Rather, its hue is completely determined by genes; different varieties produce different colors, and green rhubarbs are just as sweet as red ones.
Is Miracle-Gro good for rhubarb? ›
To grow delicious rhubarb, you will need: Rhubarb crowns. A spade. A supply of compost or well-rotted farmyard manure such as Miracle-Gro Premium All Purpose Compost.
Should you water rhubarb every day? ›
Rhubarb likes consistent moisture. While mature plants can be somewhat tolerant to drought, rhubarb in its first two years of growing needs regular watering. However, don't overwater rhubarb, as the crowns can rot in wet soil. A good rule is to water the plant when the top inch of soil dries out.
What is the secret to growing rhubarb? ›
Rhubarb needs an open, sunny or partially shaded site, and rich, moist soil. It will grow well in a sunny, open site, on a wide range of soils, as long as it has been well-prepared with plenty of manure or compost.
How long should you cover rhubarb? ›
Once stalks appear, they will grow quickly so check them regularly. They can be harvested in about four weeks, by early March. After you have harvested the first flush of blanched stems, remove the covering and allow the plant's subsequent stems to develop normally. Avoid forcing the same plant in consecutive years.
How do you encourage rhubarb to spread? ›
Give rhubarb room to spread out by planting them 4 to 6 feet apart. Improve your native soil by mixing in several inches of aged compost or other rich organic matter. When hot weather arrives, apply a 2-inch layer of mulch to keep soil moist and help block weeds.
How do I make my rhubarb stalks bigger? ›
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.
How do you revive limp rhubarb? ›
Limp rhubarb can be perked up by standing the stems upright in chilled water for about an hour. A word of warning: rhubarb leaves are poisonous due to their relatively high oxalic acid content and must be discarded. The shredded leaves, mixed with water, were once used as an insecticide to spray over plants and bushes.
