Yorkshire forced rhubarb is grown in the dark, harvested earlier than usual rhubarb and is bright pink in colour, it also tends to be thicker stemmed. Delicious for stewing, making crumbles, and cordials.
Yorkshire forced rhubarb has a short season, just January to March. This crop is predominantly grown in forcing sheds in the ‘Rhubarb Triangle’, a small area of nine square miles in West Yorkshire that was granted Protected Designation of Origin (PDO) status in 2010.
Put the rhubarb into a pan with the zest and juice of 1 orange, 100g of caster sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.
Trim any excess leaves and store whole in the drawer of your fridge. You can also cut the rhubarb stalks into 1-inch pieces and put them into the freezer.