Forced Rhubarb will soon be available and this seasonal treat is grown with such care and attention that it benefits from gentle cooking to enjoy at its best. Perfect for a lazy Sunday brunch and any leftover can be enjoyed with custard the next day.
To make the compote – for two persons
Wash and trim one long stem of forced rhubarb and cut it into 5 cm lengths. Place in a baking dish, sprinkled with light soft brown sugar and the zest and juice of one blood orange.
Cook rhubarb, uncovered in the baking oven of the AGA or in a conventional oven at 150 C or Gas Mark 2, for approximately 15 minutes and then allow to cool.
Meanwhile wash another blood orange, remove peel and cut out segments to add to your compote with a few chopped pistachios.
To make the Griddle Scones – plenty for two persons and some left over for tea!
220g Self Raising Flour
2 medium free range eggs – lightly beaten together
25g melted butter
Greek Style Yoghurt
Sift the flour into a bowl and make a well in the centre.
Add the eggs and milk and mix well ensuring that there are no lumps remaining.
Lift the lid of your boiling plate on the Aga and preheat a griddle, or on a conventional hob, place a non stick frying pan over a medium heat. Using some kitchen towel, wipe a little sunflower oil over the griddle. Alternatively place a piece of Bake-O-Glide over the simmering plate of your Aga and cook directly onto this. Melt the butter and add to the batter.
Pour a tablespoon of batter on to the griddle or frying pan and watch for the bubbles to appear on the surface of the griddle scone. Using a palette knife, flip over and cook the other side.
Remove to a plate and keep warm in the simmering oven or on a protected lid of your AGA, or a pre-heated conventional oven, at 75 C or Gas Mark ¼.
Continue to cook the remaining pancakes.
Serve with Greek Style Yoghurt and fruit compote.