Rhubarb with Cinnamon and Ginger Pancakes


A fresh and exciting selection of winter flavours in this sweet pancake filling.

Chopped Rhubarb


800 grams
Rhubarb (Trimmed and Sliced)
Lemons (Rind and Juice)
100 grams
Caster Sugar
5 teaspoons
Ginger (Finely Chopped)
2 teaspoons
Vanilla Extract
2 teaspoons
Cinnamon (Ground)
40 milliliters
Water (Cold)


  1. Heat the rhubarb and lemon in a saucepan with the water, sugar, ginger, vanilla extract, and cinnamon
  2. Bring to the boil and then reduce the heat
  3. Simmer for 8 minutes until the rhubarb is soft
  4. Top the pancake with the mixture