Forcing rhubarb, protecting it from the light, yields delicious , tender , supple stems, bursting with flavour and blushing with colour. sought after by chefs , forced rhubarb is sweeter and less'stringy' and tough like some rhubabrb can be, it is less tart.See these and other rhubarb food web pages on the site for recipes including; rhubarb cordial, lemonade,pie,crunch, cakes bakes open flans and so much more
