After a long, harsh winter, early signs of spring bring us hope and optimism for brighter days. The sound of a chirping robin or the sight of Canadian geese returning to the fields are common indications of spring. At Lennox Farm, however, it is the forced rhubarb crop that signals spring is almost here.
Forced rhubarb is the very first crop to be harvested each year on the farm, starting in late February through early May. The growing process begins in October when two-year-old nutrient-rich rhubarb roots are dug up from the fields and planted in root houses. After the roots have had time to go dormant and rest, the buildings are closed up and the heat is turned on. This heat and a little bit of water trick the plants into thinking it is spring and they start to grow.
Forced rhubarb grows in complete darkness; it is ‘forced’ from the root, as it searches for light. Forced rhubarb can be identified by its tender, pink stalk and small, yellow leaves. Without light, photosynthesis can’t take place and so the rhubarb stalk takes on a bright pink colour. Forced rhubarb also has a milder, less tart flavour than summer field rhubarb as it contains less oxalic acid. When cooking or baking with forced rhubarb you can decrease the amount of sugar in your recipe.
Lennox Farm is one of the lone forced rhubarb growers left in Canada. At one time, there were over 50 producers in Ontario alone and forced rhubarb was a common sight in markets and grocery stores. However, as the economic climate changed and the cost of labour and heat skyrocketed, this growing method became too expensive for many farmers. Currently, Lennox Farm has five rhubarb forcing sheds that house approximately 24 000 plants. Every few days, rhubarb is carefully picked by hand, graded, and packaged for sale. Forced rhubarb can be ordered online at lennoxfarm.ca or purchased on the farm at the self-serve market. You may also find forced rhubarb in speciality grocery stores, fine food markets, and restaurants around the GTA.