Rhubarb Season

In the winter, The River Cafe pastry kitchen reintroduces rhubarb to our menu—tender stalks, gently poached in a sweet syrup, and a vivid-pink sorbet, the colour of bubble gum. 

This ‘forced rhubarb” comes from a farm in West Yorkshire, where it's grown in complete darkness, making it sweeter and more delicately flavoured..

The farmers harvest rhubarb by candlelight maintaining the shoots’ tender texture and ensuring growth continues. 

Forced rhubarb is on our menu until mid March—served on its own, with Panna Cotta, as a delicate sorbet, or next to a slice of Polenta and Almond Cake.

Have a great weekend.

Poached Rhubarb
Peak season forced Yorkshire rhubarb that has been gently cooked in a light syrup to keep the bright colour and flavour.

Pannacotta with Grappa and Rhubarb
Our classic River Cafe pannacotta with an accompaniment of poached Champagne rhubarb.
Rhubarb Sorbet
New season Yorkshire forced rhubarb is gently poached in its own juices before being blended and churned into this delicious sorbet.
Heart-shaped Nemesis and ​Billecart-Salmon Brut Rosé NV.