Forced Rhubarb, +/-500g

Unlocking the Seasonal Secret: Forced Rhubarb's Unique Appeal!

Rhubarb is one of the few vegetables that can be forced to grow out of its natural season with great results. The art of forcing not only yields a unique taste but adds a touch of romance to the cultivation process, where the growth unfolds in the dark and the harvest is illuminated by the soft glow of candlelight.

A Culinary Alchemy: Forcing Rhubarb to Shine

Forcing rhubarb is a horticultural technique that involves cultivating the plant in darkness, prompting the roots to stretch towards the light. This method results in a stunning transformation, presenting a tender pink stem with a flavour profile that boasts a delightful sweetness. The rhubarb, driven by its quest for light, undergoes a captivating metamorphosis, creating a product that transcends the ordinary.

A Symphony of Rhubarb Sweetness

The forced rhubarb's journey from the dark into the light is not just a visual spectacle, it also alters its taste. Unlike its in-season counterpart, forced rhubarb boasts a sweeter flavour, making it an ideal choice for those with a penchant for a subtler, more delicate palette. While it may still require an extra touch of sugar or sweetness to make it palatable, the end result is a winter delight that adds a unique note to seasonal culinary endeavours.

Cooking & Serving Suggestions

• Poaching: Poaching is a gentle cooking method that retains the colour and texture of forced rhubarb. To poach forced rhubarb, cut the stalks into even pieces and place them in a saucepan with a simple syrup (water and sugar). You can add flavourings such as vanilla, orange zest or ginger for extra complexity. Simmer gently until the rhubarb is tender but still holds its shape, usually about 5-10 minutes depending on the thickness of the stalks.
• Baking: Forced rhubarb can be baked into a variety of desserts, such as pies, crumbles, cakes and tarts. Simply chop the rhubarb into pieces, toss with sugar and any desired flavourings and place in a baking dish. Cover with a pastry or crumble topping and bake until the rhubarb is tender and bubbling and the topping is golden brown.
• Compote: Make a rhubarb compote by cooking chopped forced rhubarb with sugar and a splash of water until it breaks down into a thick, chunky sauce. This compote can be served warm or cold, as a topping for yoghurt, ice cream, pancakes or oatmeal.
• Sorbet or Ice Cream: Forced rhubarb's tartness makes it perfect for sorbets or ice creams. Cook the rhubarb with sugar until soft, then puree and churn in an ice cream maker according to the manufacturer's instructions. The resulting sorbet or ice cream will have a refreshing tanginess.

A Winter Delight: Lightly Cooked, Heavily Enjoyed

Forced rhubarb, once harvested, becomes a versatile ingredient that can be enjoyed in various culinary creations. Lightly cooked, it unveils its winter charm, offering a sweet and tender addition to desserts, jams and other seasonal delights. Embrace the culinary possibilities that forced rhubarb brings to the table and let its unique flavour profile redefine your winter gastronomic experiences.