We harvested the first bit of rhubarb this afternoon that we “forced” underneath the thrown out crockpot (below). It’s weird, as we were going to chuck out that slow cooker pot but then we had a eureka moment and thought “that’s an ideal forcing receptacle” or words to that effect.
Forcing prevents any light getting to the rhubarb crowns at the same time keeping them that little bit warmer during the winter months. What’s good about it is the lack of light produces those pale stalks (and yellow leaves you chuck away anyway) which are well tender and tastier than the stringy stuff you get in the early summer. Why chuck an old crockpot away when you could be eating sweet rhubarb in March!
Also Monday mornings have been a lot sweeter since we’ve discovered the Rhythm Doctor’s Waiting Room on the Tallinn stream of IDA radio here. Here’s today’s show from 8am-11am UK time featuring some great across the board tunes. Click (here) and collect some great music on a Monday morning!
Weeds up to me knees 
Interesting bit about the “forced” rhubarb… Never heard of this until now. I like rhubarb, but as you say, it does get stringy and bitter the longer it grows. Sweet rhubarb — what a concept! 🙂
Cheers for that Dr Strangedub, I did have to add some Orange juice to it which helped when cooking. The proper way is to grow it by candlelight! https://www.theguardian.com/global/2016/jan/31/mysteries-of-the-rhubarb-triangle