FORCED RHUBARB FOR WAITROSE WEEKEND

E. Oldroyd’s & Sons based in West Yorkshire (and the rhubarb triangle) photographed for Waitrose Weekend. The rhubarb is grown in the ground for a couple of years and then it’s carefully lifted and placed inside the sheds which are dark but warm - the roots think it’s spring so they start to grow. As they’re not planted in soil inside the sheds the rhubarb has to grow from the roots’ glucose which is why forced rhubarb is sweeter and less acidic than if grown outside in the daylight. The roots live in the sheds for about 5 weeks until it’s time for them to be collected. If you listen carefully you can hear the roots creaking as they grow! Really fascinating and loved meeting Janet whose father owned the farm before she did and at 70 she is showing no signs of retiring any time soon.