E Oldroyd & Sons’ Yorkshire Forced Rhubarb
We’re very excited to say we’ve received the first arrival of the beautiful ✨Yorkshire Forced Rhubarb✨ from E Oldroyd & Sons.
How does it work? 🤔
The roots are left out in the fields for 2 years, so they are exposed to frost, toughening the roots. After this, the rhubarb is lifted and placed in forcing sheds for 6–9 weeks until the beautiful sticks are ready. Once ready, the beautiful scene of candlelight picking begins!
Forcing it too quickly causes a loss of flavour, so this truly is a work of art! It’s incredible to see such an incredible process still in operation since the nineteenth century!