The succulent taste of forced rhubarb is infinitely more delicate than the kind grown in ordinary gardens. "The roots, or crowns, of outdoor rhubarb are left in the fields for two to three years and are then lifted, by hand, from November through to Christmas and replanted into low, dark forcing sheds where they are kept warm and moist as the shoots form." I wonder if it's like white asparagus compared to green, which is also grown in the dark. It sounds yummy, and there are a bunch of recipes linked at the end of the article.

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