Stewed rhubarb with soured cream and maple syrup recipe
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- Serves 4
- 5 mins to prepare and 10 mins to cook
- 64 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 270kJ 64.0kcal
- Fat
- 3g
- Saturates
- 2g
- Salt
- 0.0g
- Sugars
- 7g
of the Reference intake
Carbohydrate 8.2gProtein 1.4gFibre 2.3g
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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.
