RHUBARB COMPOTE WITH VANILLA CRèME FRAîCHE & PANCAKES

Rhubarb compote with vanilla crème fraîche & pancakes image

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

Provided by Good Food team

Time 35m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 343 calories, Fat 20 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium