There are two ways to force Rhubarb: Outdoors or inside. Indoor forcing produces the earliest crop but you’ll have to lift the crowns, so if you want to save time and effort, force in situ, outdoors. Whichever method you choose, you’re trying to achieve two things; exclude light and introduce heat. The traditional method is to use an upturned bin surrounded with straw but you could use deep plant pots and bubble wrap.
For indoor forcing, lift sections of the crowns (with at least 1 bud per section), pot them up into large pots or tubs and bring them into a greenhouse, garage or shed. The next step is the same as forcing outdoors however with indoor forcing you can control the temperature using a heater. The warmer it is the better, but you’re looking for a temperature around 18-20°C (64-68°F). You don’t want the compost to be too wet, only moist but make sure the compost never dries out completely. Harvest your Rhubarb as soon as the stems touch the top of their forcer.