Stewed rhubarb with soured cream and maple syrup recipe

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 64 calories / serving
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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 Perfect pancakes.

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 minutes, 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.

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  • Ingredients

  • 400g (13oz) rhubarb, trimmed and cut into 2.5cm (1in) pieces
  • 1 orange, zested
  • 1 tbsp caster sugar
  • 1 tsp vanilla essence
  • 4 tbsp soured cream
  • 4 tsp maple syrup
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  • Energy 270kj 64kcal 3%
  • Fat 3.1g 4%
  • Saturates 1.9g 10%
  • Sugars 6.6g 7%
  • Salt 0g 0%

of the reference intake
Carbohydrate 8.2g Protein 1.4g Fibre 2.3g


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