Roasted ginger rhubarb & redcurrant, orange compote!

It's pancake day, and what better way to enjoy the fantastic fruit there is to offer in winter!


As much are there are the purists who don't believe in anything other than sugar and lemon, I like to mix it up and do an array of seasonal fruit for the occasion. Variety is the spice of life and all...


I couldn't resist the display of delicious fruit at my local fruit and veg stall 'Unique Fruit' and got my hands on the last of the seasons rhubarb, an array of berries and blood oranges!


In terms of the pancake recipe, you cannot beat Delia Smiths which you can find here:




Redcurrant orange compote:


Ingredients:

  • 1 punnet of red currants

  • 1/2 punnet of other berries ie. blackberries

  • 1 orange (zest and juice)

  • 2 tbsp water

  • 2 tbsp sugar

Method

  • Put your berries into a deep pan

  • Add the grated orange and orange juice

  • Add the sugar and water

  • Cook on a low-mid heat for around 10mins until they are stewed but still retain their shape - no-one wants mushy fruit!

  • Immediately transfer to bowl, it can sit at room temperature until you are ready to eat.


Roasted orange and ginger rhubarb:

  • 3 sticks of rhubarb

  • 1 orange (zest and juice)

  • 1 tsp ground ginger

  • 2 tsp sugar

Method:

  • Preheat the oven to 180°C/gas mark 4/ 350°F

  • Slice your rhubarb into long batons

  • Place on a sheet on baking parchment

  • Cover with the orange zest and juice

  • Sprinkle over your ginger and sugar ensuring they are evenly combined

  • Roast in oven for 10mins

  • Remove and let sit at room temperature!


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