The warmth inside the shed allows for the harvesting of forced rhubarb during winter and early spring. With the absence of light, the resulting vegetable is distinctly different from the typical outdoor rhubarb, being sweeter and a vibrant pink color. Robert Tomlinson, from a farming family that has specialized in the crop since 1880, emphasizes that their methods for growing rhubarb haven’t changed in over 150 years, yet the popularity of this unique crop is on the rise. Despite this, there are concerns about the future due to both the recent wet weather affecting crop yields and the ageing growers without successors. However, there is growing interest, particularly among younger generations and internationally, with the crop now featured on menus in cities like New York and Paris.

Source: https://www.theguardian.com/food/2025/mar/01/tickled-pink-rhubarb-growers-see-explosion-in-demand-for-yorkshire-crop