-
-
Add this recipe to your binder
This recipe is in your binder
-
Stewed rhubarb with soured cream and maple syrup recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
5 ratings
Why settle for sugar and lemon when you can create culinary crêpes du jour? This stewed rhubarb with soured cream and maple syrup topping goes wonderfully with our classic pancakes. See method
Ingredients
- 400g rhubarb, trimmed and cut into 2.5cm pieces
- 1 orange, zested
- 1 tbsp caster sugar
- 1 tsp vanilla essence
- 4 tbsp soured cream
- 4 tsp maple syrup
If you don't have sour cream, use crème fraîche or yogurt
Each serving contains
-
Energy
270kj
64kcal
3%
-
Fat
3g
4%
-
Saturates
2g
10%
-
Sugars
7g
7%
-
Salt
0g
0%
of the reference intake
Carbohydrate 8.2g
Protein 1.4g
Fibre 2.3g
Method
- Firstly, prepare a batch of pancakes.
- In a pan, combine the rhubarb, orange zest, caster sugar and vanilla essence. Cook over low-medium heat for 5-10 mins, or until tender.
- To serve, divide the topping between 4 pancakes and top with the soured cream and maple syrup.
See more Pancake Day recipes
Please note that the nutritional information shown here relates to the topping alone.