Rhubarb originates from the North Western provinces of China and Tibet, initially used as a medicine, the precise origin of culinary rhubarb is unknown.
Rhubarb is an excellent source of Vitamins A, C, K, Potassium, Folate, Magnesium and fibre with antioxidant properties.
Our farms in the south of England afford us the earliest possible start to the outdoor spring growing season.
During the winter, we grow forced rhubarb in Yorkshire and the Netherlands. The same type of Rhubarb is farmed, after initial exposure to the frost, then it’s lifted from the ground and placed into forcing sheds. Once in the darkened sheds, heat is applied causing the rhubarb to grow quickly in search of light. This growing process produces rhubarb that is sweeter and more delicately flavoured with an especially vivid red colour.