How Do I Force Rhubarb for Early Sweet Stalks?

Forcing rhubarb is one of the most rewarding early-season techniques in the kitchen garden. By excluding light from the crown in midwinter, you trigger the plant to produce early, elongated, tender stalks in pale pink and cream — significantly sweeter and more delicate than the naturally-grown spring crop. Forced rhubarb can be ready to harvest from January or February, providing fresh produce during what is otherwise the leanest time of the growing year.

How to force rhubarb

In January, cover the crown completely with a large pot, bin or purpose-made forcing jar, ensuring no light enters. Place straw or insulating material around the outside of the pot to retain heat if temperatures are very cold. The warmth and darkness trigger the plant to draw on its stored energy reserves to produce early growth. Check under the forcing cover every ten days — stalks can be harvested when they reach 15–25cm in length, typically after four to six weeks.

After forcing — the recovery year

Forcing is energetically expensive for the crown. After harvesting the forced stalks, remove the cover and allow the plant to grow freely for the rest of the season without any additional harvesting. This recovery year is essential — the plant must rebuild its energy reserves before it can be forced again. Do not force the same crown in consecutive years; force once every two to three years to maintain long-term health.

Which varieties force best?

Timperley Early is the classic forcing variety — it produces especially early and well under forcing conditions. Hawke's Champagne and Victoria also force well. Any established, vigorous crown can be forced, but early-producing varieties give the best results.