Tom's Terracotta Rhubarb Forcer
Description
Perfect for covering Rhubarb crowns; our large, bell-shaped Terracotta Rhubarb Forcers take inspiration from a row of unusual Victorian forcers that caught Thomas' eye when he was visiting an old walled kitchen garden.
The restricted natural light turns the rhubarb into a delicate pink colour whilst halting the build-up of acidity... getting stuck into your own crop has never been so tasty. Try it stewed over natural yogurt and granola - double yummy!
Many people favour terracotta forcers as architectural ornaments, tucked into deep cottage-style beds. As the forcers weather from the British climate, the clay softens and they more naturally blend into your garden.
Each forcer is individually hand-thrown and made here in England from a raw wild clay.
- Height / 70cm
- Width / 45cm
Every week of the year pots are being sent out across Great Britain.
1) An economy England & Wales pallet service covers most orders for just £40 per pallet. Scottish or off-shore addresses requires a quote. This £40 is charged per pallet however in most cases I can fit more than one pot on a pallet. Sometimes up to 6.
2) I offer a local ''white-glove'' delivery service that covers a 45 mile radius from Tom's Yard HQ. This fee (calculated off your postcode) covers an entire consignment no matter how many items are on order.
3) A courier service at request for larger nationwide jobs or when a more personal service is required.
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Delivery prices are automatically calculated at checkout. For further information on the various services, click here or get in touch to chat through your order.
My terracotta rhubarb forcers are thrown and fired by a pottery whose clay wares have passed formal tests from the AKAS (United Kingdom Accreditation Service) for frost-resistance.
Each terracotta forcer & lid has been skilfully hand-thrown by one of Britain's leading Master Potters from a classic red British clay.
Bringing the past to life
Seen in walled kitchen gardens across Great Britain, these relics from the past hail back to the days of Victorian mass-innovation. Throughout the 19th Century, British gardeners were subjected to an abundance of new ideas and ways one could improve their garden.
Fast-forward to the 21st Century - as traditional country potteries such as Wertheriggs and Pembridge slowly closed, it became harder to find hand-thrown terracotta rhubarb forcers.... Until now!
Stewed Rhubarb - Yum!
Grab a few stalks of rhubarb, slice off the leafy heads, give them a wash and chop into pieces say 3>5'' long.
Heat a pan to a medium heat and throw your stalks in. Slowly let them cook until they release their water content. It may help to add a splash of tap water, though they will release their own juices - so add sparingly.
Once their begin to soften, add chopped ginger for a bit of a kick. If a bit tart, a pinch of brown sugar won't hurt or save some maple syrup to serve.
Cook until the stalks have turned tender then enjoy over yogurt and granola for a super tasty treat. Thomas' favourite!
