Ingredients
PANCAKES
300ml oat milk
250g self raising flour
40g caster sugar
1 tablespoon vanilla extract
1 teaspoon baking powder
Butter to cook
CUSTARD
300ml oat milk
50g caster sugar
30g cornflour
1 tablespoon vanilla extract
Pinch of turmeric
RHUBARB
400g rhubarb
60g caster sugar
1 orange for juice
GARNISH
Orange zest
Method
1] Chop ends off rhubarb stalks & cut into 2-3inch pieces
2] Place onto baking tray, scatter with sugar & squeeze orange juice, coat evenly by tossing
3] Roast for 15 minutes at 170c until tender
4] Whisk pancake ingredients together until smooth, ladle onto hot buttered pan & allow to rise for 2-3 minutes per side before flipping. Repeat the process
5] Whisk half of your oat milk with cornflour in a saucepan on medium heat until smooth. Add remaining milk & continue to whisk
6] Add sugar, vanilla & turmeric, continue to whisk until mixture thickens up
7] Remove from heat when thick enough & ladle over pancake stack
8] Top with rhubarb, orange zest & enjoy
9] Pour rhubarb & orange juice from roasting tray into a glass, add sparkling water & ice