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{"id":7470098612400,"title":"Rhubarb, Indoor\/Forced (500g)","handle":"rhubarb-indoor-forced-500g","description":"\u003cstrong\u003eDescription\/Taste:\u003c\/strong\u003e\u003cbr\u003eIndoor or Forced Rhubarb is distinguished by its bright pink stalks and yellow-green leaves. Unlike its outdoor counterpart, forced rhubarb offers a more delicate, sweeter taste with less of the tartness. The texture is tender and succulent, making it highly versatile in the kitchen. Its aroma carries a gentle fruity sweetness, a sign of its more subtle flavour profile.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSeasons\/Availability:\u003c\/strong\u003e\u003cbr\u003eIndoor\/Forced Rhubarb is usually available in the UK from late winter to early spring. Outside of the UK season, it may be imported from Europe.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eUses \u0026amp; Flavour Pairings:\u003c\/strong\u003e\u003cbr\u003eThe milder flavour of forced rhubarb makes it a favourite for desserts like puddings, tarts, and trifles. It also works well in savoury dishes, such as salads and sauces for poultry or fish. Forced rhubarb pairs beautifully with sweet spices like vanilla and cinnamon, as well as fruits like strawberries and citrus.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNutritional Information \u0026amp; Allergens:\u003c\/strong\u003e\u003cbr\u003eLike its outdoor counterpart, forced rhubarb is a good source of vitamins C and K, and provides dietary fibre. It also contains beneficial minerals like calcium and potassium. The stalks are rich in antioxidants and are naturally gluten-free, with no commonly associated allergens.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePreparation and Storage:\u003c\/strong\u003e\u003cbr\u003eThe leaves should be removed and discarded before using the stalks. The tender stalks can be easily chopped for various recipes. Forced rhubarb can be stored in the refrigerator for up to two weeks, wrapped in plastic or in an airtight container.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHistory:\u003c\/strong\u003e\u003cbr\u003eForced rhubarb has a unique cultivation process, often grown in darkened sheds to encourage rapid growth and a sweeter, more delicate flavour. 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Unlike its outdoor counterpart, forced rhubarb offers a more delicate, sweeter taste with less of the tartness. The texture is tender and succulent, making it highly versatile in the kitchen. Its aroma carries a gentle fruity sweetness, a sign of its more subtle flavour profile.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSeasons\/Availability:\u003c\/strong\u003e\u003cbr\u003eIndoor\/Forced Rhubarb is usually available in the UK from late winter to early spring. Outside of the UK season, it may be imported from Europe.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eUses \u0026amp; Flavour Pairings:\u003c\/strong\u003e\u003cbr\u003eThe milder flavour of forced rhubarb makes it a favourite for desserts like puddings, tarts, and trifles. It also works well in savoury dishes, such as salads and sauces for poultry or fish. Forced rhubarb pairs beautifully with sweet spices like vanilla and cinnamon, as well as fruits like strawberries and citrus.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNutritional Information \u0026amp; Allergens:\u003c\/strong\u003e\u003cbr\u003eLike its outdoor counterpart, forced rhubarb is a good source of vitamins C and K, and provides dietary fibre. It also contains beneficial minerals like calcium and potassium. The stalks are rich in antioxidants and are naturally gluten-free, with no commonly associated allergens.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePreparation and Storage:\u003c\/strong\u003e\u003cbr\u003eThe leaves should be removed and discarded before using the stalks. The tender stalks can be easily chopped for various recipes. Forced rhubarb can be stored in the refrigerator for up to two weeks, wrapped in plastic or in an airtight container.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHistory:\u003c\/strong\u003e\u003cbr\u003eForced rhubarb has a unique cultivation process, often grown in darkened sheds to encourage rapid growth and a sweeter, more delicate flavour. This technique was developed in the UK and has become a specialty of regions like Yorkshire."}

Rhubarb, Indoor/Forced (500g)

Product Description
Description/Taste:
Indoor or Forced Rhubarb is distinguished by its bright pink stalks and yellow-green leaves. Unlike its outdoor counterpart, forced rhubarb offers a more delicate, sweeter taste with less of the tartness. The texture is tender and succulent, making it highly versatile in the kitchen. Its aroma carries a gentle fruity sweetness, a sign of its more subtle flavour profile.

Seasons/Availability:
Indoor/Forced Rhubarb is usually available in the UK from late winter to early spring. Outside of the UK season, it may be imported from Europe.

Uses & Flavour Pairings:
The milder flavour of forced rhubarb makes it a favourite for desserts like puddings, tarts, and trifles. It also works well in savoury dishes, such as salads and sauces for poultry or fish. Forced rhubarb pairs beautifully with sweet spices like vanilla and cinnamon, as well as fruits like strawberries and citrus.

Nutritional Information & Allergens:
Like its outdoor counterpart, forced rhubarb is a good source of vitamins C and K, and provides dietary fibre. It also contains beneficial minerals like calcium and potassium. The stalks are rich in antioxidants and are naturally gluten-free, with no commonly associated allergens.

Preparation and Storage:
The leaves should be removed and discarded before using the stalks. The tender stalks can be easily chopped for various recipes. Forced rhubarb can be stored in the refrigerator for up to two weeks, wrapped in plastic or in an airtight container.

History:
Forced rhubarb has a unique cultivation process, often grown in darkened sheds to encourage rapid growth and a sweeter, more delicate flavour. This technique was developed in the UK and has become a specialty of regions like Yorkshire.
SKU: RHUPE
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Please not that unless specified on the packaging, our whole (unprepared) is not washed and therefore should be washed prior to consumption.

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