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.
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.
Serve with our easiest ever pancakes. For recipe see 'Goes well with' above.