The exact origins of forcing rhubarb date back to 1817, when horticulturists noted that pink shoots yielded tastier crops when winter roots were covered with manure instead of planted in soil.
The Whitcliffe family of Leeds pioneered commercial rhubarb forcing in 1877, providing a crucial seasonal ingredient for pies and crumbles when dessert options were limited.
The unique 'Rhubarb Triangle' region of Wakefield boasts ideal conditions for growing this prized plant, historically producing 90% of the world's forced rhubarb.
As Wakefield evolves with urban renewal, it retains its identity as a historic mining town and the backdrop for iconic British media, from literature to film.
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