May the force be with you for rhubarb
is achieved by popping a large container over the top of the plant to exclude the light. Remove any debris and weeds from the base of the crown first, and secure the pot well.
Adding some insulation in the form of a thick layer of straw over the crown isn’t absolutely necessary unless you live in a cold area but it raises the temperature slightly and so speeds up the process.
Custom-made forcing pots have handy lids so you can keep an eye on progress, but an upturned dustbin or large bucket will work just as well.
January is the perfect time to begin, but February is fine too so it’s not too late.
Don’t force the same crown of rhubarb every year; once forced, a plant needs a year or preferably two to recover, so it’s best to have two or three plants and force just one of them each year.
Home- grown, freshly picked rhubarb is so much more delicious than the sad, limp old stuff that you buy.
My mouth is already watering at the thought of all those pies, crumbles, flans and fools!
Forcing rhubarb encourages the sweetest stalks