In January I forced my crown of Timperley Early rhubarb, using my rather stylish forcing jar. Stems are ready to harvest once the leaves reach the top of the forcer. The sweet aroma of rhubarb filled the air as I pulled pink tender stems from the ground early this morning.
A bowl of warm rhubarb crumble is just what’s needed to cheer up such a wet and miserable-looking day.
Last year I treated myself to a terracotta rhubarb forcer for my birthday, using the money I’d been given as a gift. The forcing jar spent much of the year nestled alongside the rhubarb looking rather stylish, eventually disappearing behind a jungle of rhubarb leaves. My rhubarb crown is just over 3 years old so I’m going to start forcing it. I grow Timperley Early rhubarb, as the name suggests you do get an earlier crop than other rhubarb, forcing this variety isn’t going to make that much difference with cropping time but what I’m after is the beautiful pink stems and sweet champagne flavour that forcing produces.
You can force established rhubarb by covering the crown with a forcing jar, an upturned dustbin or water-butt will do the job just as well. Doing this creates a dark and warm environment inside, forcing the stems into premature growth. Once you force a crown you should allow it to crop naturally the following year, forcing it year after year could seriously weaken it. Some gardeners force the same crown annually with no problems and would disagree with the advice above, I just tend to be a bit more cautious. A good tip is to grow 3 crowns, allow one to recover from being forced the previous year, force one and let the other crop naturally, when it should. However, keep in mind that rhubarb is a thug once established, each crown needs plenty of space and they’re hungry plants.
I’m looking forward to tucking into champagne flavoured crumbles and fools.