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Rhubarb was always 'that' crop that was shoved in the corner of the garden and left to go mad. These days rhubarb is back in the limelight with celebrity chefs using it to create exciting new dishes. It's no longer relegated to crumble but now appears in recipes as delightful as roast duck with rosti potatoes and sauce of rhubarb and red port.
It's an easy crop to grow and very undemanding. However it is a perennial so will need to be planted somewhere where it will stay for a good few years with plenty of room.
Forcing rhubarb produces earlier stems that are tender and sweeter to eat. It's easy to do and produces an early crop when there is little else in the garden to eat.
How to force rhubarb:
- In midwinter clear around the base of your plant, removing old leaves and weeds. Then use a large pot, dustbin or a terracotta rhubarb force to cover the crown making sure that all the light has been excluded.
- Usually forced rhubarb will be ready to harvest eight weeks after covering. However don't force the same plants two years on the trot as this will weaken your plant.
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