- 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
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.