Rhubarb season coincides with spring, highlighting creative culinary uses in London restaurants. From simple desserts to innovative cheese courses, eateries like Jolene, Fallow, and Sager + Wilde transform rhubarb into standout dishes. These offerings include classic pairings and modern interpretations, utilizing rhubarb's vibrant color and flavor to enhance various desserts. Restaurants are not only focusing on traditional rhubarb recipes but also experimenting with textures, flavors, and combinations, appealing to both nostalgia and contemporary tastes.
Sometimes simple is best, as proved by Jolene, which is dishing up this vanilla bavarois with a pile of shocking pink rhubarb in Newington Green.
You can always count on the Fallow guys to do something interesting and unexpected, and that's exactly what's happened with this new cheese course of malted honey waffle, rhubarb chutney, soft Baron Bigod, fresh honeycomb and truffle.
Tom Cenci is doing a fine line in retro desserts at Nessa, which includes this baked Alaska with rhubarb, the bronzed meringue pleasingly set amongst a pool of pink fruit.
The Bethnal Green outpost of Sager + Wilde is pimping up the classic combo of rhubarb and custard with the addition of ricotta frittelle and we are very much on board.
You can always count on Pophams for mega seasonal pastries and they've done it again with this gin-poached rhubarb, rosemary-infused vanilla custard and lemon crumble beauty. We'll take two.
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