If there’s one ingredient that truly defines winter in Yorkshire, it’s forced rhubarb, and we’re proud to say it’s back in season here at Blacker Hall Farm.
We’re lucky enough to sit within the famous Yorkshire Rhubarb Triangle, a small area of West Yorkshire where soil, climate and tradition come together to produce one of the most unique crops in the world. For us, rhubarb isn’t just another seasonal ingredient, it’s a BIG deal.
So much so, that this weekend we’re dedicating the Farm Shop to all things rhubarb.
From sweet treats to savoury creations, our team of expert butchers, bakers and chefs have once again worked their magic, transforming this humble Yorkshire crop into something truly special. Head down to the Farm Shop this weekend and sample them all.
Forced rhubarb is grown in a very particular, and very Yorkshire way.
After spending up to two years growing outdoors to strengthen the roots, rhubarb crowns are exposed to frost before being lifted into dark tunnels or forcing sheds. Inside, deprived of light, the plants grow rapidly upwards towards a single source of warmth and light, traditionally a candle, which is where the name forced rhubarb comes from.
This method produces stems that are:
• Sweeter
• More delicate
• Less acidic
• Vividly pink in colour
Harvested by candlelight, forced rhubarb is a crop that can only be produced in this small part of Yorkshire, and only during January and February.
The forced rhubarb you’ll find in our Greengrocery is grown especially for us by Neil and Eddie at Whitegate Farm in Kirkhamgate, second-generation farmers from the Newton family, continuing a proud local tradition.
From their fields to Blacker Hall Farm Shop is just 8 miles.
That’s real low food miles, complete traceability, and flavour you can taste.
Our Greengrocery team recently visited Whitegate Farm to see the process first-hand and learn more about the skill, patience and care that goes into growing forced rhubarb, from frost to candlelight.
Here’s what you can enjoy this rhubarb season:
Sweet and tangy Bramley apple slices combined with Wakefield forced rhubarb, encased in our homemade sweet shortcrust pastry.
Perfect served warm or cold with fresh cream, our homemade custard, or ice cream.
Our Bakery team have been busy perfecting these, rhubarb & cream-filled scones, freshly made each day in our on-site bakery.
We may have tested one or two… and trust us, they’re a winner.
Available from our Patisserie Counter, alongside plenty of other tempting treats.
A Blacker Hall favourite and the perfect blend of sweet and savoury.
Chef Andy and his team use truly local Wakefield rhubarb combined with our handmade sausage meat to create these seasonal sausage rolls. After all, it would be criminal to use rhubarb from anywhere else.
Available from the Deli Counter, ideal for weekend grazing.
At its height, the Rhubarb Triangle supported over 200 growers. Today, only a handful remain — making it more important than ever to celebrate, support and enjoy this remarkable crop while it’s in season.
As they say, sometimes the best way to conserve something is simply to eat it.
🌱 Wakefield Forced Rhubarb is available now in the Farm Shop, but only for a short season.
Head down this weekend and enjoy everything our team has created to celebrate one of Yorkshire’s most treasured ingredients.
