If there's one positive thing about a cold winter in London, it's the arrival of this year's rhubarb crop - and the appearance of it on menus all over London. Fresh rhubarb is one of our most favourite things ever, and frankly we can't get enough of it. So, ward off the gloom of a grey January with a gawp at these neon pink dishes hitting London restaurants now.
The savoury dish
You might be expecting all rhubarb dishes to be desserts - but that's not the case, as this salmon ceviche using pickled rhubarb, now available at The Glasshouse, proves...
The tall dish
Enjoy views over Brockwell Park, or alternatively feast your eyes on this from Park's Edge Bar and Kitchen in Herne Hill.
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Happy hump day! Need a sweet treat for a lift? Why not try this elegant dessert from the new menu; Rhubarb & rose meringue, rhubarb sorbet & pink peppercorns 👌🏽 . Rhubarb is such a versatile plant when it comes to sweet treats, plus it contains antioxidants to help with that January clean! 😉 . #rhubarb #meringue #sweet #rose #pudding #dessert #restaurant #foodiesofinstagram #newmenu #londonfood #hernehill #hiddengem #norwoodroad #modernbritish #dine #londonist
The moon-shaped dish
Niamh Larkin is Executive Pastry Chef at 45 Park Lane and responsible for this crazily pretty dessert of rhubarb and cheesecake at CUT at 45 Park Lane. Almost too pretty to eat. Almost.
The millennial pink dish
Steve Groves at Roux at Parliament Square is responsible for this fine combination of rhubarb cheesecake with rhubarb sorbet - dubbed a 'stunning dessert' by London's Instagram queen of desserts Felicity Spector, who tried it recently.
The dish with the paired booze-free cocktail
If you're swerving booze for the start of the year, but thought 'stuff that' when it came to missing out on all your treats, then head to Angler where their Seedlip pairing menu features this Yorkshire rhubarb tart with Brillat-Savarin cream, stem ginger and basil. It's paired with a non-alcoholic cocktail of rhubarb juice, baby Greek basil syrup and Seedlip Grove 42, topped with a light elderflower and rhubarb foam
PLUS - one bonus dish
So this final rhubarb creation is reserved for members of private club The Conduit. Sous chef Drew Snaith is the man who came up with it - and we're almost tempted to join just to try it.
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