MOMO's first collaboration with Natoora, dating back to 2022, and it's one they return to each year. Robert Tomlinson's family have grown forced rhubarb in Pudsey, West Yorkshire for four generations, using traditional candlelight forcing sheds — a method dating to the 1800s that produces sweet, tender pink stems quite unlike the outdoor-grown rhubarb you'd find in a supermarket. Forced rhubarb is naturally lower in acidity than field-grown, with a delicate pink colour and a sweetness that doesn't need much sugar to balance it. MOMO use freshly pressed juice and brew it over an organic sencha and assam blend, keeping the whole thing raw and unfiltered. The result is gently tart and lightly sweet — recognisably rhubarb, but with more nuance than you might expect. Available in spring through Ocado, Gail's Bakery, Natoora, and Whole Foods Market. Ten pence from each bottle sold supports Natoora's Farm Fund.