Ready to get flipping in February’s kitchen!
A quick one just in time for Shrove Tuesday tomorrow.
I love the rosy pink fresh flavour of forced rhubarb – it’s full of Spring promise with a real tang for the taste buds. Sweeter and fresher than main crop rhubarb it’s fantastic to make into a compote with its gorgeous colour and enjoy with all sorts of accompaniments – ice cream, yoghurt, custard, muesli or porridge. It freezes well so I make sure I don’t waste a single stick as the season is soon over.
Rhubarb and ginger is a classic combination but I add in some orange to my compote as the flavours really blend well together.
Pancakes with rhubarb, orange and ginger compote
Takes about 30 minutes. Makes 8 pancakes
400g forced pink rhubarb
1 orange, juice and half of zest
Approx 50g soft brown sugar
2 balls stem ginger
Dessert spoonful of stem ginger syrup
100g plain flour
Pinch of salt
- Chop your rhubarb into sticks of about 4-5 cm and pop into a medium sized pan along with the other ingredients. Heat gently to a simmer then pop the lid on and leave to cook really gently for just about 5 minutes until the rhubarb is tender but not falling apart too much.
- Strain through a sieve, saving all the juices. Put the rhubarb to one side and pour the juices into a small pan. Bring to a boil and bubble away for 5-10 minutes until you have a thick, reduced, syrupy sauce. Be really careful in the last few minutes – keep stirring and watch it doesn’t get too thick.
- Pour the rhubarb syrup over the rhubarb and stir together gently. Keep warm whilst you make your pancakes.
- I always use my old BeRo book for my pancake recipe! Simply mix the flour and salt together in a large bowl and make a hollow in the centre. Drop in the egg and use a wooden spoon to gradually draw the flour into the egg. Add the milk a bit at a time making sure the flour is all worked in. Beat well adding the rest of the milk. I like to finish my batter off with a good whisk with a balloon whisk!
- Heat your pancake pan, adding in a small amount of oil. Pour in enough batter to thinly coat the bottom of the pan and swirl around. Have a little peak at the underside now and again and when golden brown flip to cook the other side. Turn out, sprinkle with caster sugar and keep warm whilst you make some more.
- When ready to serve lay a pancake out flat, put a spoonful of compote on the top and spread out. Fold into a triangle and repeat with the others.
Serve immediately with a spoonful or two of the compote on the side and maybe some slices of orange on the top.
Of course you could add a dollop of cream or crème fraiche if you wanted to!