Rhubarb compote with vanilla crème fraîche & pancakes

Rhubarb compote with vanilla crème fraîche & pancakes

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(3 ratings)

Prep: 5 mins Cook: 30 mins


Serves 4
Sugar and lemon is good - but put in a bit more effort and wow your pancake party guests

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal343
  • fat20g
  • saturates13g
  • carbs41g
  • sugars40g
  • fibre2g
  • protein2g
  • salt0.05g


  • 450g rhubarb, cut into 4cm pieces



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 85g caster sugar
  • 3 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • finely grated zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 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


  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.

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Comments, questions and tips

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23rd Aug, 2015
Used a little bit of fresh ginger, left out the sugar and added extra honey. This is delicious and will be drooled over icecream (or Swedish Glace as some need to be dairy free).
26th Feb, 2014
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
17th Aug, 2013
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.
13th Feb, 2013
Why suggest this when rhubarb is not in season?
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