Forcing Rhubarb Indoors For An Early Spring Harvest

Forcing rhubarb allows you to accelerate its natural cycle and produce stems long before harvest time arrives. Indoor forcing offers more control than its outdoor equivalent in terms of environmental conditions for growth.

Select a variety of rhubarb designed specifically for forcing. “Timperley Early” has been grown commercially in Yorkshire’s forcing sheds for more than a century, while “Stockbridge Arrow” offers reliable performance.

December is the Perfect Month

Rhubarb grown indoors typically produces stems much earlier than outdoor varieties, helping fill in the gap between winter produce and its availability for spring harvesting. Plus, indoor-grown rhubarb is much sweeter and tender.

This method works by depriving the rhubarb of light, forcing it to rapidly produce shoots in search of brightness. The end result: gorgeous pale pink stems ready for use from base to tip compared with outdoor varieties that often contain tough stringy sections.

Forced indoor rhubarb cultivation enables gardeners to control conditions precisely, protect crowns from weather fluctuations and track progress more easily. A large unperforated pot or even a dustbin may work, provided it provides complete darkness that blocks light out, keeps soil cool and is checked weekly to monitor progress. To maximize results choose a cool location where compost remains moist without becoming waterlogged – keeping in mind lifting crowns or opening covers too frequently could reduce their capacity to produce shoots.

Preparation is Key

Rather than waiting months to harvest your harvest of rhubarb this spring, start indoors instead for faster results. Jiffy pots or other containers provide the ideal environment to cultivate small roots before transplanting them out when they reach several inches tall.

Rhubarb plants will remain productive for five or more years if placed in the proper area of your garden, so be sure to pick an area free from other vegetables or herbs, with thick mulch covering it to protect it.

Early harvests of rhubarb are ideal for creating sweet treats like jams, pies and syrups. Avoid eating its leaves which contain oxalic acid which may lead to stomach pain and burning sensations as well as mouth and throat irritation, drooling, muscle cramps, tremors and vomiting in certain people. Ingesting its roots could even result in rapid decreases in blood pressure leading to shock or even immediate death.

Light is Key

Rhubarb that has been forced in the dark will eventually produce thinner stalks due to using up its energy stores for new growth. Once your crop is ready to harvest, simply remove its forcing pot and let it grow normally under natural lighting conditions.

As this will allow it to recuperate energy for future production, make sure to mulch around it to help suppress weeds and maintain moisture. However, avoid watering during extended periods of hot and dry weather as this could encourage crown and leaf rot.

As soon as the soil is workable, sow peas and other cool weather-tolerant vegetables such as kale, spinach and radishes. Be sure to visit UConn Soil & Nutrient Analysis Lab and amend with aged manure or compost for optimal soil structure, fertility and nutrient levels that will ensure an abundant harvest.

Temperature is Key

Forced rhubarb can be softened and sweetened more effectively than outdoor varieties, with less of the acidic bite that puts some off consuming it. Furthermore, its texture is more delicate and won’t stain as heavily; making it perfect for delicate desserts such as fools and crumbles.

Temperature is key to successful forcing; temperatures must be cool but not freezing and darkness must prevail (even LED standby lights can cause greening), or stem development will not reach their full potential. Keep compost moist – too dry conditions could stress out crowns and limit harvests.

Timperley Early has been designed specifically for forcing and produces reliable stems under less-than-ideal conditions – an excellent option for beginners!