Rhubarb compote with vanilla crème fraîche & pancakes

Sugar and lemon is good – but put in a bit more effort and wow your pancake party guests

  • Prep:5 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 343
  • fat 20g
  • saturates 13g
  • carbs 41g
  • sugars 40g
  • fibre 2g
  • protein 2g
  • salt 0.05g


  • 450g rhubarb, cut into 4cm pieces
  • 85g caster sugar
  • 3 tbsp honey
  • finely grated zest and juice 1 lemon
  • 2 vanilla pods
  • pieces stem ginger, cut into thin shards
  • 1 tsp icing sugar
  • 200ml crème fraîche
  • pancake - see 'Goes well with' below


  1. Heat oven to 140C/fan 120C/gas 1. Put the rhubarb pieces into a bowl and add the sugar, honey, a squeeze of lemon juice and 3 tbsp water. Mix well, then lay the pieces flat in a roasting tray. Split the vanilla pods in half, then scrape out the seeds and reserve for the vanilla crème fraîche. Add the vanilla pods to the rhubarb, then bake in the oven for 30 mins.

  2. Meanwhile, stir the vanilla seeds and icing sugar into the crème fraîche. When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly. Mix the rhubarb with the stem ginger and juices, then spoon over pancakes. Top with a spoonful of vanilla crème fraîche and a sprinkling of lemon zest.

  3. Serve with our easiest ever pancakes. For recipe see 'Goes well with' above.

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