Rhubarb compote with vanilla crème fraîche & pancakes

30-60 minutes 4 servings 400 kcal or less compote crème fraîche crepe mains pancake pancake day stem ginger stewed fruit vanilla pod vanilla pods

N/A

Source

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

1 tsp icing sugar

200ml crème fraîche

pancake - see 'Goes well with' below

Method

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.