Description
The Yorkshire Forced Rhubarb PDO is rhubarb cropped in an area called the Rhubarb Triangle.
Production Area
The production area of Yorkshire Forced Rhubarb PDO covers the areas among the cities of Leeds, Wakefield and Bradford, in regions Yorkshire and Humber.
Production Method
Cropping takes place in a sheltered room protected from light. The ground is previously worked until the depth which is necessary for the ideal growth of roots. The cuttings used are obtained exclusively from roots coming from mother plants so to guarantee the pureness of the stub. Different varieties of rhubarb can be used but they have to be cropped in different fields. Now the most used varieties are Timberley Early, Stockbridge Harbinger, Reeds Early, Prince Albert, Stockbridge Arrow and Queen Victoria. The optimal time of growth amounts to 6-9 weeks, and then harvesting can take place.
Appearance and Flavour
Yorkshire Forced Rhubarb PDO has tall and thin stalks which have a variable colour spanning from pink to red, with a white basis and compact leaves that are yellow in colour. The peel is thin and the pulp white and flashy. The flavour is lightly sourish and the aroma delicate.
History
The rhubarb has been known and used for millennia. The first evidence goes back to 2700 B.C., also though its presence in Europe goes back to the 13th century, when Marco Polo brought it with him when coming back from its explorations. It became in a short time very appreciated, above all thanks to its therapeutic features, due to which it was used as a medicine. It was cropped for the first time in Great Britain in the 16th century, but only in the 19th century its widespread took place thanks to the causal discovery of the Chelsea Physic Gardens in1817. Indeed, through a forcing crop: some roots were by accident covered with earth in winter and they generated in a few weeks some tender shoots. But only since 1877 the Yorkshire has become the primary region in the world for the forcing crop of rhubarb. Indeed, this last finds in this area the best pedoclimatic conditions.
Gastronomy
Yorkshire Forced Rhubarb PDO when raw has to be stored in a fresh and dry place. When consumed after cooking, it is very tender and stands out due to its more delicate and less sourish aroma compared with other variants. It is a particular ingredient in meat-based dishes, like lamb stew or fish combined with mussels or shrimps, in addition to sweets like the rhubarb ice cream.
Marketing
The product is sold as Yorkshire Forced Rhubarb PDO.
Distinctive Features
Yorkshire Forced Rhubarb PDO is usually harvested in the light of a candle to avoid that the plant is exposed to the sunlight, which could start a process of photosynthesis which could influence negatively on its consistency and taste.
