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.
- Cuisine - Italian
- Course - Dessert