Rhubarb and ginger compote:
- 300g rhubarb, cut into ½cm cubes
- 60g caster sugar
- 10g fresh ginger, finely grated
- Zest and juice of 1 orange or blood orange
- 100g plain flour
- Pinch of salt
- 2 eggs
- 1 tbsp butter, melted
- 300ml whole milk
- Fresh yoghurt or coconut yoghurt
- Slices of fresh blood orange
- Toasted pistachios
- Pomegranate seeds
A much-loved date in the calendar year, Shrove Tuesday is a time to make use of our favourite winter ingredients as well as odds and ends from the fridge. Pancakes are such a versatile vessel for so many flavours and this rhubarb, ginger, blood orange and yoghurt combination is delicious, making use of the first of our vibrant pink Market Garden forced rhubarb. Make a big batch of the compote to serve with your pancakes and store any extra in your fridge to enjoy with porridge, yoghurt or homemade shortbread. While the compote in this recipe requires some time to prepare, it delivers the most incredible depth of flavour so is worth the wait.
METHODDIFFICULTY: Medium 30 MINS
Begin by making the compote. Put the rhubarb, sugar, ginger and orange zest into a bowl and toss together. Cover the bowl with a plate and set aside to marinate for at least 2 hours.
Transfer the rhubarb and any liquid that has formed to a pan and add the orange juice. Bring quickly to the boil and simmer gently for 4-5 minutes, or until the rhubarb softens. Remove the pan from the heat and strain the liquid through a fine sieve into a bowl. Set aside the rhubarb and return the liquid to the pan. Place over a high heat and reduce the liquid right down until it is thick and glossy – when ready, remove from the pan and fold through the cooked rhubarb, stirring until a glossy, vibrant compote forms. Set aside while you prepare your pancakes.
Sift the flour and salt into a bowl. Make a well in the centre of the flour, crack in the eggs and add the butter and 100ml of the milk. Start whisking from the centre, gradually drawing in the flour. Add another 100ml of the milk and whisk again until a thick mixture forms. Add the final 100ml of milk and whisk again until you have a smooth, creamy batter. Leave to rest for 5-10 minutes.
Place a non-stick frying pan over a medium heat and grease lightly with vegetable or grapeseed oil. Ladle some of the batter into the pan before tilting in each direction until you have an even, thin covering, then return any excess batter to the bowl.
Return the pan to the heat. The underside of the pancake should turn a lovely golden brown in around 30 seconds if the pan is at the right temperature.
Flip the pancake using a fish slice and make sure the pancake is lying flat before frying for another 30 seconds. Transfer to a warm plate when cooked through.
Repeat with the remaining batter, re-greasing the pan as you go.
Layer up your pancakes with the rhubarb compote, slices of fresh blood orange, yoghurt, pistachios and pomegranate and enjoy warm as a delicious Shrove Tuesday treat.