Rhubarb Compote With Vanilla Crème Fraîche & Pancakes
This delightful recipe brings together the vibrant flavors of rhubarb, vanilla, and ginger in a stunning dessert that is both sweet and tangy. The tender rhubarb is gently roasted with honey and vanilla pods until soft and juicy, creating a luscious topping for your favorite pancakes. Drizzle with a zesty lemon-infused syrup and dollop with a luxurious vanilla crème fraîche to add a touch of creamy indulgence. Perfect for a weekend brunch or a special treat, this dish is sure to impress with its elegant presentation and irresistible taste.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
30M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 343 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 41 grams carbohydrates
- Sugar Content: 40 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.05 milligram of sodium
Comments
No comments found.