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Sat, May 24, 14 at 17:34
| Hello, I am wondering if anyone has ever tried forcing rhubarb. I gave it a try for the first time this year. My rhubarb stocks have turned white and I am not sure if it is okay to go ahead and eat. Many thanks in advance. |
Follow-Up Postings:
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| Why wouldn't it be okay? The only thing is that it's not green and/or red. That's what forcing without light does. |
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| Just curious as to why you would try to force it? Dave |
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| Rhubarb is regularly forced in the UK. There is a whole industry devoted to it. The idea is to get tender, less acidic stalks long before it is ready in the open fields or garden. The simplest way is just to put an upturned bucket over the plant, or you can buy a traditional terra cotta forcer. But in the industry they lift the roots and force in dark sheds. |
Here is a link that might be useful: Rhubarb forcing
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| Thank you everyone for your responses. We saw this on a youtube video, it sounded interesting but the high heat and humidity we are getting I think is making it like a sauna. The stocks are thin and fragile but very favourable. Thank you floral_uk, I couldn't have explained it better. We haven't found a source locally for the terra cotta forcers, we are using terra cotta chimney flumes, and my husband make wooden lids that fit on top. Thanks again everyone. |
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| I don't know your climate, sweetspud, but here the forcing season is well over. So maybe you're trying to do it too late? Maybe it won't even work that well for you if you go from very cold to very hot in a short space. Our long cool springs mean that even now it is only 57 outside today and it was around high 40s in February. Forcing it started in late winter. But thin, pale and fragile sounds right for forced rhubarb stalks. |
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