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David Westwood has been supplying Morrisons for over 20 years from his family run farms in West Yorkshire. Forced rhubarb is grown outside for two years before being moved inside to a forcing shed where it's kept in darkness and picked by candlelight. This method produces a crop with deep red stalks with yellow leaves and David believes it produces a much sweeter flavour.
“We started working with Morrisons over 20 years ago- We’ve maintained this close relationship over the years and speak to Morrisons everyday about how the crop is progressing.”
David’s family are part of a long legacy of rhubarb growers. “My great-great-grandfather and great-great-uncle were some of the first forced rhubarb growers in the mid 1800s” says David. The business is still very much a family affair with son Jonathan and daughter Sarah-Elizabeth helping David run the four farms. The location of the farms in the ‘rhubarb triangle’, an area between Leeds, Bradford and Wakefield is a huge part of the Westwoods’ success. “The rhubarb grows well here because of the original industry of the area,” David says. “As a result there’s lots of sulphur in the soil which is great for the crop”.
David loves his extra sweet rhubarb in pies and crumbles. Why not pop down to your local Morrisons and pick up some of our fresh, seasonal rhubarb and try our delicious, hearty recipe for rhubarb crumble with a crunchy topping?
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