Fluffy Pancakes with Roasted Rhubarb

Recipes and images by Kathy Paterson

The fleshy, tart and tangy edible stalks of rhubarb appear in spring and will continue until early summer if the temperature remains in the mid-20s.

Roasted or stewed rhubarb and custard are made for each other, and who doesn’t love the combination of rhubarb with sweet strawberries. But there are many other ways to use rhubarb, from cakes and muffins to puddings, cordials and shrubs (drinking vinegars).

To reduce the amount of sugar needed to sweeten rhubarb, try adding a little lemon balm or ginger to stewed rhubarb to reduce acidity.

Roasted Rhubarb

Serves 4

400g tender rhubarb stems, cut into 5cm pieces

finely grated zest and juice of 1 orange

2 tbsp runny honey

Heat oven to 180°C.

Toss the rhubarb, orange zest and juice, and the honey in a bowl then put into a ceramic ovenproof dish in a single layer – the rhubarb should fit snugly. Cover the dish, put into the oven and roast 15–20 minutes until tender but still holding its shape.

Tip – use 1 tablespoon runny honey then dot 1 tablespoon of redcurrant or guava jelly over the rhubarb before it goes in the oven for colour and flavour.


Light & Fluffy Pancakes

Cooking in clarified butter or ghee gives the pancakes a fantastic colour and more flavour. You only need a smidgen if your pan or barbecue hot plate is already well-seasoned. In other words, nothing sticks!

Double the recipe for a crowd.

Makes 16

1 cup plain flour

2 tsp baking powder

1 cup full cream milk

2 tbsp melted butter

1 free-range egg, separated

clarified butter, ghee or neutral-flavoured oil, for cooking

yoghurt, for serving

Sift the flour and baking powder into a large bowl. Make a well in the centre of the flour and add the milk, butter and egg yolk. Begin by whisking the liquid ingredients then drawing in the flour as you whisk until you have a smooth batter.

Whisk the egg white until soft peaks form. Fold through a tablespoon then add the remaining egg white, carefully folding through, keeping as much air in the mixture as possible.

Heat a large frying pan or hot plate over medium-high heat. Grease then drop large spoonfuls of the mixture into the pan or onto the hot plate and cook until bubbles appear all over the surface. Flip and cook the other side until golden brown. Regulate the heat as you cook, especially if the pancakes are colouring too quickly before cooking in the centre.

Serve pancakes with roasted rhubarb and your favourite yoghurt.


Put the pancake mixture into a jug (one that pours well) and pour the equivalent of large spoonfuls into the pan or onto the hot plate.

Scatter over some roughly chopped toasted hazelnuts to add texture and a few apple mint or mint leaves for colour.



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