- Sugar Free Pancakes:
- 150 g Self Raising Flour
- 200 g milk
- 1 St Ewe medium egg
- Optional: dessert spoon of agave nectar or 50g caster sugar
- Rhubarb and Vanilla Curd:
- 200 g rhubarb Cornish preferably
- 200 g castor sugar
- 200 mls water
- 100 g castor sugar
- 125 g unsalted butter I use Cornish butter
- 1 tsp vanilla bean paste
- 1 whole St Ewe egg and 1 St Ewe egg yolk
- Whisk up and leave to rest for 5 minutes, make sure the non stick frying pan is piping hot, stir mix before ladling into the frying pan, fry for 2 minutes either side.
- Clean and slice the rhubarb, add to a pan with 200mls of boiled water and 200g of castor sugar. Bring to the boil and then simmer for approximately 25 minutes until the rhubarb has broken down and is cooked. It's always a good idea to taste it to ensure it is properly cooked but beware, it will be very sweet and very sharp!
- Whilst the rhubarb is cooking, combine the butter and remaining portion of castor sugar in a heat proof bowl sitting on a pan of simmering water. Stir gently for 10 minutes until the butter has melted and the mixture has thickened a little. Thoroughly whisk the egg and egg yolk and add to the bowl, continue to stir for a further 15 minutes to allow the curd to cook and thicken to the consistency of custard. Remove from the heat and whilst it is cooling, blend the cooked rhubarb until smooth. Combine both mixtures and allow to cool (this should take no longer than 50 minutes to ensure it is refrigerated within the hour).
- Stack the pancakes and drizzle the curd over the top, finish with a dollop of Rhoddas Clotted Cream and some crumbled pistachio nuts.