Rhubarb compote with vanilla crème fraîche & pancakes

Rhubarb compote with vanilla crème fraîche & pancakes

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Cooking time

Prep: 5 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Sugar and lemon is good - but put in a bit more effort and wow your pancake party guests

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
343
protein
2g
carbs
41g
fat
20g
saturates
13g
fibre
2g
sugar
40g
salt
0.05g

Ingredients

  • 450g rhubarb, cut into 4cm pieces
  • 85g caster sugar
  • 3 tbsp honey
  • finely grated zest and juice 1 lemon
  • 2 vanilla pods
  • pieces stem ginger, cut into thin shards

For the vanilla creme fraiche

  • 1 tsp icing sugar
  • 200ml crème fraîche

For the pancakes

  • pancake - see 'Goes well with' below

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Method

  1. Heat oven to 140C/fan 120C/gas 1. Put the rhubarb pieces into a bowl and add the sugar, honey, a squeeze of lemon juice and 3 tbsp water. Mix well, then lay the pieces flat in a roasting tray. Split the vanilla pods in half, then scrape out the seeds and reserve for the vanilla crème fraîche. Add the vanilla pods to the rhubarb, then bake in the oven for 30 mins.
  2. Meanwhile, stir the vanilla seeds and icing sugar into the crème fraîche. When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly. Mix 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.
  3. Serve with our easiest ever pancakes. For recipe see 'Goes well with' above.

Recipe from Good Food magazine, February 2008

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Comments

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mandik's picture

This recipe is a really good one. Ginger is a really personal thing so I just added until I liked the taste, stem ginger isn't too strong it was easy to do. It is a good one to keep for when the fruit is in season.

food4satisfaction's picture

This recipe needs to be more specific regarding qty of ginger - ginger has a VERY strong flavour, too much will be v overpowering and completely spoil the rhubarb it is meant to compliment....I would suggest this is given as tsp/tbsp or of that nature. Thanks.

sknight101's picture

Why suggest this when rhubarb is not in season?

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