The traditional method for forced rhubarb goes back nearly 200 years.
Rhubarb is planted in fields, fertilised well with manure, and left to grow pretty much wild for 2 years. During this time, it'll store a ton of energy in its roots as carbohydrates. Then at the start of Winter, the rhubarb is moved somewhere warm and completely dark.
In the darkness, the plants start to grow vivaciously, converting those carbs into sugars. As a result, it's sweeter and more tender than Summer rhubarb.
Also, about 90% of the Winter rhubarb grown in the entire world used to be grown in a part of Yorkshire in the UK, known as the Rhubarb Triangle.
In the local dialect, rhubarb is known as "tusky", which seems relevant to @maloki's interests.
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