In England, more so than the US, Rhubarb is eagerly anticipated in the Spring. The plant is grown commercially, especially in the Rhubarb Triangle of West Yorkshire and their singular product is ‘forced rhubarb.’ Forced to do what? you ask. I will explain.

The plants are grown in the fields for two years, just like all Rhubarb. In November, when they are dormant, the roots are transplanted into low heated sheds, protected from the weather. Months before the soil warms in the rest of the country, the Rhubarb begins to sprout. The sheds are completely dark, sometimes illuminated by red light bulbs or candles. In the warm, nitrogen-rich soil, the plants grow so fast that you can hear them!

Forcing Rhubarb makes it available for sale out of season. Thus it is in the markets from December to April. Forced Rhubarb leaves are pale green, due to a lack of chlorophyll from growing in the dark. The stalks are red. This product is prized for its sweetness [leading to the mistaken idea that red field-grown Rhubarb of any sort is sweeter than green Rhubarb], and its tenderness. After the last harvest, the plants are dug up and put in the compost pile.

This is the blog of the Bennington Rhubarb Festival. The Festival was started in 2013 to benefit the library Building Fund. If you would like to help the Building Fund, please contribute any amount to the G.E.P. Dodge Library Building Fund, Bennington, NH, 03442, USA.

The next installment of this blog will be posted on May 7, 2024. If you click the Subscribe button, all future posts will be sent straight to your inbox every month.