You’ll still spot winter rhubarb on the shelves of local farm shops but as we move deeper into the season, one variety really comes into its own: Yorkshire forced rhubarb.
Grown in the candlelit sheds of the famous Rhubarb Triangle, these slender pink stems are a world away from their outdoor cousins. Forced rhubarb is picked young and grown without sunlight, which gives it that vivid colour, delicate texture and a sweetness that needs very little help in the kitchen.
It’s also one of those seasonal ingredients that feels indulgent while quietly doing you good. Naturally high in fibre, rich in antioxidants and a source of vitamin K, rhubarb brings a welcome burst of freshness to late winter cooking — exactly when we’re craving a bit of colour on the plate.
How to use rhubarb this month
Roast it simply
Toss forced rhubarb with a splash of orange juice and a drizzle of honey, then roast gently until just soft. The result is a glossy compote that works beautifully over crumbles, spooned onto thick Greek yoghurt, or swirled through porridge for a breakfast that feels like dessert.
Shake it into cocktails (or mocktails)
Forced rhubarb makes an excellent syrup. Simmer gently with sugar and a little citrus, strain, and you’ve got the base for spritzes, gin fizzes or alcohol-free January drinks. A splash mixed with soda and ice is simple and elegant, while it also pairs beautifully with a botanical gin such as Cheshire Club Signature Blends Gin (£28, thecheshireclub.com).
Try it in kombucha
If you’re curious about fermented drinks, MOMO’s limited-edition Tomlinson’s Forced Rhubarb Kombucha captures all that sweet-sharp flavour in a light, naturally fermented drink. It’s refreshing, a little unexpected, and a lovely alternative way to enjoy rhubarb without turning on the oven.
Go savoury
Rhubarb isn’t just for puddings. Its acidity works brilliantly with richer meats like duck or pork, cutting through the fat and lifting the whole dish. Think slow-roasted pork with a rhubarb glaze or a sharp rhubarb relish served alongside crispy duck.
A seasonal ingredient worth seeking out
Whether you’re picking up local stems from a farm shop or seeking out the candlelight-grown rhubarb from Yorkshire, forced rhubarb is one of those ingredients that makes seasonal cooking feel exciting again. Colourful, versatile and full of flavour, it brings a little late-winter magic to the table and is well worth celebrating while it’s at its best.
