Tickled pink: rhubarb growers see explosion in demand for Yorkshire crop | Food

It takes some time for the eyes to adapt to the dark inside the shed. Slowly, forms of hundreds of pale legs of depression appear like exotic species, which can only be through the glow with a handful of candles.

Candle rituals are a harvest Yorkshire The forced Round, which is implemented by farmers Robert and Palala Tomlinson.

Although these roads have not changed for 150 years, the extraordinary crop is witnessing a significant increase in popularity, with Tesco last week Reporting In sales compared to last year.

The Tomlinsons Farm is located in Pudsey, Leeds, inside the Round Triangle, which is a region of West Yorkshire It is known for this unique product, grown in large pens. “I have grown in the dark and harvested it with candles,” says Robert.

The warmth inside the shed means that the forced rhunbarb is harvested during the winter and early spring, and the absence of light leads to a great difference between the rhubard that is grown in allocating and these sweet pink vegetables.

“We have cut photo. So there is no chlorophyll there and sugar remains in the stick instead of entering the leaves.” “Outdoor Round can be really acidic and extremist, while this is a completely different crop. You can get it for three or four months of the year, and that’s all.”

The farm has been in his family since 1880, and some varieties in which it grows descended from those who were planted by Robert’s grandfather.

He says: “We call this” new diversity “because we are growing in a field outside the shed:

That was a time that the UK seemed to turn its back on the rhubarb, as attention was diminished when the fruit began outside the season routinely imported from the outside. Emissiness in the past two decades is partial as a result of estimating fresh seasonal products and traditional British food, With Jeans Round, soda and keeps everything more common.

Recently, the completion of shy vegetables of vegetables led to its filming of filming social media.

Thea Evert, a London -based food writer publishes popular What is you cooking, Thaia? The newsletter says: “As a person who loves cooking, I think his mother -in -law and his mother -in -law means that he is a great partner of flavors and baking sweeter, which could be such a time at this time of year.”

She invented a recipe for aesthetically bored milk and a rhown cheese in celebrating a seasonal component you love.

“I think its vibrant color in the depths of gray winter is the key to its popularity, and the great reason that we all love to see it appears on Instagram,” says Evert. “Also, the fact that besides figs and blood oranges, forced rhown remains a seasonal vegetable that you must wait.”

She has to travel for an hour or two from her home in southeast London to get the Yorkshire Rumd-“I ran once 15 km there and go back to the case”-because many of them are reserved for restaurant lists.

“Although it is from the UK, it is difficult to find bloody!” She says.

It can be about to become more difficult. Wet weather I have played ruin on revenues this year and looks forward to the future there are other obstacles as well.

“Many farmers retire from, or after that, without anyone taking it,” says Robert. But there are signs that young people have become enthusiastic about the crop.

A video clip of the Tomlinsons farm by some Manchester chef got 6 meters on social media last year. “It was just my mind,” says Robert.

At the end of last week, Wickfield celebrated the annual Round Festival with music, kiosks and “Rhu-Bar”, a sign of her love in this part of the world.

It seems that the word also comes out of that – the forced Yorkshire Rawond now distinguishes the lists around the world, and the demand is only increasing. He says: “The old children throughout those years have never believed their Round will be on lists of great chefs in New York and Paris.”

“I still can’t believe it myself, to be fair.”