Tomlinson rhubarb is grown by Robert Tomlinson in the Yorkshire Rhubarb Triangle. The triangle offers ideal growing conditions, with a deep, cold and moist topsoil. Growing a harvestable product takes up to three years, with the plant initially being grown outdoors and subjected to a specified number of frosts. Each winter, acres of rhubarb plants are transferred by hand into long, dark nursery sheds to be “forced”. Yorkshire Forced Rhubarb was awarded Protected Designation of Origin (PDO) status by the European Commission’s Protected Food Name scheme in February 2010.
The Tomlinson family has been growing forced rhubarb continuously for four generations in Pudsey, West Yorkshire, an area with particularly fertile soil inside the renowned Rhubarb Triangle. They are the only forced rhubarb producer left in Yorkshire to grow pre-WWII crowns, giving them exclusivity on varieties unmatched in both appearance and flavour.
Harvested in the dark and by candlelight according to age-long tradition, their rhubarb has tender, almost fibre-less stalks that are bright pink in colour and have the most delicate flavour.
Storage and Preparation:
Wrap loosely in foil (loose enough so that the ethylene gas can escape) and keep cool and dry to help this keep for as long as possible.