Rhubarb in rosewater and vanilla - for pancakes

all details

Rhubarb grown in the open tends to be more fibrous and less sweet than rhubarb grown in hothouses. Look for bright red, crisp stalks that stand straight. If there are leaves attached, make sure they are completely removed because they are poisonous. Avoid rhubarb that is too large; it will probably be quite stringy.

Rhubarb in rosewater and vanilla - for pancakes
Photo: Jennifer Soo

Ingredients

Method

Wash 500g of rhubarb stalks and cut into 2cm pieces. In a large bowl, toss the rhubarb pieces with half a cup of sugar, 1 tbsp cornflour, 1 tsp rosewater and a 3cm piece of vanilla bean (split lengthways, seeds scraped out and included). Let it sit for about half an hour. This is a good time to make your pancake batter. Place the rhubarb in a heavy saucepan and bring to a simmer, uncovered, on a low to medium flame. Keep simmering until the rhubarb pieces have just softened. Allow to cool a little. Meanwhile, cook the pancakes and then serve with the rhubarb.

Makes enough rhubarb for at least 8.

 

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Cuisine - Italian
  • Course - Dessert

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

From cooking advice to top accessories, here's a food lover's barbecue guide.

Winemaker Louisa Rose is the custodian of both Yalumba tradition and innovation.

Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions