Recipes

This recipe for Stewed Rhubarb with Ginger Flavoured Pancakes was created for Freedom Food.

Makes 8

For the Pancakes

    200g plain flour
    1 tsp bicarbonate of soda
    50g light brown soft sugar
    2.5cm piece fresh root ginger, finely grated
    2 medium Freedom Food labelled eggs, 1 whole and 1 separated
    284ml pot buttermilk
    25g butter

For the rhubarb

    500g rhubarb, sliced
    200ml water
    3 tbsp caster sugar

Method

Place the rhubarb, water and sugar in a pan and heat gently.  Bring to a simmer and cook for 5-7 minutes or until the rhubarb is soft.

Sift the flour and bicarbonate of soda into a bowl, and then stir in the sugar. Make a well in the centre and add the ginger, whole egg and egg yolk. Mix with a wooden spoon, and then gradually add the buttermilk, beating until the mixture forms a smooth, thick batter. In a clean bowl, whisk the remaining egg white with a pinch of salt to form soft peaks. Lightly fold into the batter using a large metal spoon.

Heat a little butter in a non-stick frying pan until foaming. Pour a generous tablespoon of the batter into the pan and spread to a circle about  8 cm.  Cook over a medium heat for about 3 minutes until bubbles appear on the surface of the pancakes. Flip them over and cook for a further 2-3 minutes until risen and golden. Repeat until all the batter is used.

Layer the pancakes and the rhubarb in a stack and serve.