Field and forced rhubarb are two types of rhubarb that differ in their growing conditions and therefore their colour, yield, and flavor profiles.
Field rhubarb is grown outdoors in fields and is typically harvested from April through July. There are many different varieties of field rhubarb such as Sutton, German Wine, Victoria, and Canada Red. When growing outside in the field, these varieties produce a thick reddish or greenish stalk with a large green leaf. They have a robust flavor with a balance of tartness and sweetness.
Forced rhubarb, on the other hand, is grown indoors in darkened environments called root houses or forcing sheds, and is typically harvested from January through May. This forcing process encourages the plant to stretch up looking for sunlight. Forced rhubarb has a small yellow leaf and a vibrant pink stalk due to the absence of sunlight during growth. This lack of sunlight also reduces the oxalic acid in the plant, resulting in delicate, sweeter stalks,
Both types of rhubarb can be used in cooking and baking, but forced rhubarb is unique in its flavour, colour, and tenderness. Two very different types of rhubarb, growing from the same plant – the difference between the two is the growing conditions.