Rhubarb compote with vanilla crème fraîche & pancakes
April 21, 2016
125 gplain flower
a pinch of salt
1 medium egg
a knob of butter or oi, for frying
For the rhubarb compote
450 grhubarb, cut onto 4cm pieces
85 gcaster sugar
finely grated zest and juice 1 lemon
2 vanilla pods
pieces of stem ginger, cut into thin shards
For the vanilla creme fraiche
1 tspicing sugar
200 mlcreme fraiche
1Preheat the oven to 140°C gas mark 1.
Make the rhubarb compote
1Put the rhubarb pieces into a bowl and add the sugar, honey, a squeeze of lemon juice and 3 tbsp water.
2Mix well, then lay the pieces flat in a roasting tray.
3Split the vanilla pods in half, then scrape out the seeds and reserve for the vanilla crème fraîche. Add the vanilla pods to the rhubarb.
4Bake in the oven for 30 mins.
Make the vanilla crème fraiche
1Meanwhile, stir the vanilla seeds and icing sugar into the crème fraiche and refrigerate for use later.
2When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly.
Make the pancakes
1Tip the flour into a bowl and stir in the salt. Lightly beat together the egg and milk. Pour over the flour mixture, a little at a time, whisking it well, to give a smooth pancake batter.
2Heat a frying pan and very lightly grease the base of it with butter or oil.
3Pour a thin layer of batter over the base of the pan. Cook it until the edges start to curl back. Either toss the pancake, or use a palette knife to loosen it around the edges and then use the palette knife to help flip it over
4Cook the pancake briefly on this side, then slide it out on to a plate. Place a sheet of kitchen paper on top. Cook the rest of the mixture in the same way.
5Mix the rhubarb with the stem ginger and juices, then spoon over pancakes. Top with a spoonful of vanilla crème fraîche and a sprinkling of lemon zest.