I have been reading about Rhubarb forcing sense last summer, I am forcing my rhubarb plants this year. I found a place online that sells, Terra Cotta Rhubarb Forcing bells $15 each. I decided to use 3 trash cans before I pay money for forcing bells. Once I learn what my rhubarb flavor is really like I might buy forcing bells. My 3 trash cans need to be staked down so they don't blow away.
Photosynthesis from sunlight causes Rhubarb to turn Green color this produces oxalic acid. Oxalic acid can be neutralized with calcium carbonate but then you have chalk flavor. Growing Rhubarb in the dark produces very little oxalic acid stalks grow RED color with a sweet flavor.
British are well known for forcing good Rhubarb I tend to believe what I read online from the British rather than USA. Some places claim forced rhubarb taste like strawberries but British claim forced rhubarb is a bit tart like pie cherries with a flavor more like red raspberries.
When I was in grade school grandmother had a large patch of Rhubarb, leaves were so large they shaded rhubarb in the center of the patch. She only pulled the blood red stalks from the center of the patch to make, pies, cake, muffins, cobbler, jelly. I remember how good it was. My Rhubarb last year was green and too sour to eat.
Online says, let rhubarb grow 3 years to produce strong roots before harvesting rhubarb. Some people say cut the stalks with a sharp knife but British say, pull stalks they come off easy. I tried pulling stalks last year they make a snapping sound and come off easy. Harvest all the large stalks all summer until about Aug 1st then let the plants grow leaves in full sun to make strong roots for next year.
This summer I plan to make rhubarb cobbler & cake maybe jelly & pancake syrup too. All the other stalks I pull until August will be wine.