Rhubarb compote with vanilla crème fraîche & pancakes

Name: Rhubarb compote with vanilla crème fraîche & pancakes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 450 grams rhubarb, cut into 4cm pieces; 85 grams caster sugar; 3 Tbsps honey; 1 finely grated zest and juice lemon; 2 vanilla pods; 1 stem ginger, cut into thin shards; 1 teaspoon icing sugar; 200 milliliters crème fraîche

Rhubarb compote with vanilla crème fraîche & pancakes could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe makes 4 servings with 259 calories, 2g of protein, and 10g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. It works best as a sauce, and is done in about 35 minutes. Mother's Day will be even more special with this recipe. Head to the store and pick up icing sugar, crème fraîche, honey, and a few other things to make it today.

Instructions

Heat oven to 140C/fan 120C/gas

Equipment you will use

Oven

Put the rhubarb pieces into a bowl and add the sugar, honey, a squeeze of lemon juice and 3 tbsp water.

Ingredients you will need

Lemon Juice

Rhubarb

Honey

Sugar

Water

Equipment you will use

Bowl

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 crme frache.

Ingredients you will need

Vanilla

Seeds

Add the vanilla pods to the rhubarb, then bake in the oven for 30 mins.

Ingredients you will need

Vanilla Bean

Rhubarb

Equipment you will use

Oven

Meanwhile, stir the vanilla seeds and icing sugar into the crme frache. When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly.

Ingredients you will need

Powdered Sugar