My rhubarb plants seem to be growing slowly - new plants so I'm trying to be patient. I harvested just a little bit recently and made this delicious breakfast / dessert (totally works for either!). The strawberries are the last (seriously this time) bag of strawberries that I saved from last summer.
The Rhubarb Cream:
In a saute pan, combine the following and cook on low-medium heat until softened.
For the yogurt, I used Astro Balkan style - it's the original Greek yogurt - been around for years so not as pretentious. :)
Once the rhubarb mixture has cooled, fold it into the cream mixture. This can be made up to two days ahead of time.
The Strawberry-Vanilla Bean Compote:
In a small casserole dish, sprinkle 1 tsp of sugar on 1 cup of hulled strawberries. Cut the vanilla bean in half then scrape the seeds onto the strawberries. Chop the bean into a few pieces and toss it into the mix. Bake at 400 degrees F for about 10-12 minutes.
This is the same recipe I used for "crepes with plum chocolate nutella".
In one bowl:
1 cup flour
2 whole eggs
1 tsp sugar
pinch of salt
1 cup milk
2 Tbsp melted butter
Whisk until smooth. Allow to rest - 10-15 minutes. Just before preparing crepes, whisk in a 1/2 cup soda water. Pour about a 1/2 cup of the mixture into a heated non-stick skillet. Tilt the pan to swirl the batter into a thin layer around the pan. It should only take a half to one minute per side. Place on a clean towel while cooking the remainder.
The Final Step:
Spread each crepe with the rhubarb cream and fold or roll. Top with warm compote. Enjoy!
I haven't made crepes in a long time - I actually don't think my kids have ever eaten them! I think I should get a bit more adventurous with my cooking.ReplyDelete