"Forced rhubarb, produced in the Rhubarb Triangle around Leeds, Wakefield and Bradford, is so named because the plants are placed into darkened sheds and forced to grow quickly in search of light. The result is rhubarb that's sweeter and more delicate in flavour, and with a particularly vivid pink colour. Some like to artfully tessellate the pink stems on pastries and tarts to rack up those likes,"
"others like to stew it down, sweeten it up and slop it across puddings, normally custard based, for the ultimate nostalgia hit. Us? We just like to eat the stuff, and these are the rhubarb dishes in London that have got us tickled pink."
Forced rhubarb is cultivated in the Rhubarb Triangle around Leeds, Wakefield and Bradford by placing plants in darkened sheds to encourage rapid, upward growth toward light. The forcing process yields stems that are sweeter, more delicate in flavour, and that display an intense pink colour. Culinary uses include artfully arranging the pink stems on pastries and tarts, stewing and sweetening the rhubarb for pouring over custard-based puddings, and featuring it in seasonal London dishes that emphasize colour, tenderness and nostalgic flavours.
Read at London On The Inside
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