Gardeners cultivating rhubarb are being urged to perform one vital task this April to achieve significantly tastier and more visually appealing results. According to horticulture specialists, this simple technique can transform ordinary rhubarb into delicate, tender pink stems perfect for an early harvest.
The Art of Forcing Rhubarb
Rhubarb is generally considered a low-maintenance perennial crop that brings vibrant crimson and deep emerald hues to outdoor spaces. It typically produces abundant yields with minimal effort and thrives in various growing environments. However, there exists an ingenious cultivation method known as forcing that can dramatically accelerate and enhance the growth process.
Forcing rhubarb involves cultivating the vegetable earlier and more rapidly to produce sweeter, more colourful stalks than traditional methods. Rachel Cole, gardening expert and seed manager at Mr Fothergill's, emphasizes that April is the critical month for monitoring forced rhubarb crops.
Essential April Monitoring
"If you're looking for an early harvest of rhubarb, often referred to as 'forcing' rhubarb, now is the time to keep a close eye on your crop," advised Cole. She specifically recommends checking plants every couple of weeks during this period to ensure optimal development.
The crucial task involves maintaining proper coverage of the rhubarb roots. "Make sure the roots remain covered with forcing pots or large flowerpots," instructed Cole. "This will help the stems develop that delicate, tender texture and light pink hue that distinguishes forced rhubarb from conventionally grown varieties."
The Science Behind Forcing
Typically, rhubarb requires seven to eight weeks of forcing before becoming ready for harvest. During this period, the plant receives absolutely no light whatsoever, effectively mimicking underground growing conditions. This darkness triggers several beneficial changes in the plant's development.
As a result of this light deprivation, the stems grow more quickly and become considerably more tender than their sun-exposed counterparts. The absence of light also prevents the development of the usual green colouration, resulting in brighter pink stalks with enhanced sweetness. This explains why forced rhubarb is prized for its superior flavour profile and texture.
Simplified Care Requirements
For those with several weeks remaining in the forcing process, Cole recommends avoiding overcomplication. "Rhubarb is quite happy if you water occasionally and keep the roots covered," she explained. "Do this, and you will be able to pull lovely, sweet and tender pink stems when the time comes."
The seed specialist noted that early crops forced from January may already be ready for harvesting if they appear sufficiently developed. Rhubarb reaches optimal picking condition once the stalks measure at least 25 centimetres (10 inches) in length, excluding the leaves.
"You can be sure they'll have that signature sweet-tart flavour that makes rhubarb a firm favourite in the kitchen," Cole added regarding properly forced rhubarb.
Ongoing Maintenance and Future Planning
For rhubarb not yet ready for harvesting, Cole recommends continuing with regular watering and promptly removing any flowering shoots that appear. This prevents the plant from diverting energy away from stalk production.
Those growing unforced rhubarb can typically begin harvesting from April, usually in the second year after initial planting. Regardless of cultivation method, proper post-harvest care proves essential for maintaining plant health and ensuring future abundant yields.
"Good post-harvest care is essential for a strong, healthy rhubarb crop," emphasized Cole. "Once you've finished harvesting – usually by June or July – apply a liquid feed to replenish the plant's energy reserves."
For even better long-term results, she recommends mulching plants in January or February to improve overall plant health and set the stage for an abundant crop the following growing season. This combination of proper forcing techniques and ongoing care can transform rhubarb cultivation from a simple gardening activity into a source of exceptional culinary ingredients.
