Recipe

Crumpets with rhubarb compote

Indulge in these delicious crumpets with sweet rhubarb compote - perfect for breakfast, dessert, or as a decadent treat.

Jun 11, 2015 1:30am
  • 14 mins preparation
  • 46 mins cooking
  • Makes 8
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Ingredients

Crumpets with rhubarb compote
  • 1 1/2 cup (375ml) warm water
  • 2 teaspoon (7g) dry yeast
  • 1 1/2 cup (200g) gluten-free plain (all-purpose) flour
  • 1/2 cup (75g) 100% corn (maize) cornflour (cornstarch)
  • 1 1/2 teaspoon salt
  • 2 tablespoon brown sugar
  • 1/4 cup (60ml) soy milk
  • 1 tablespoon dairy-free spread
Rhubarb Compote
  • 300 gram trimmed rhubarb, cut into 4cm lengths
  • 1 cinnamon stick
  • 1 tablespoon finely grated orange rind
  • 1/3 cup (80ml) orane juice
  • 1/4 cup (55g) caster (superfine) sugar

Method

Crumpets with rhubarb compote
  • 1
    Combine ¼ cup of the water and all the yeast in a small bowl. Cover; stand in a warm place for 10 minutes or until mixture is frothy.
  • 2
    Sift flours into a medium bowl; stir in salt and sugar. Make a well in the centre; gradually whisk in the milk and the remaining water until combined. Add the yeast mixture; whisk until smooth. Cover; stand in a warm place for 30 minutes or until mixture has risen slightly.
  • 3
    Melt dairy-free spread.
  • 4
    Heat a large heavy-based frying pan over low heat. Brush a little of the melted spread over base of pan and around the insides of four egg rings; place rings in pan.
  • 5
    Pour 2 tablespoons of batter into each ring; cook, uncovered, until bubbles appear and the surface is a little dry. Using egg slide, turn rings; cook for 1 minute or until crumpets are cooked through. Remove from pan; cover to keep warm. Repeat to make 16 crumpets in total, brushing pan and rings with melted spread between each batch.
  • 6
    Meanwhile, make rhubarb compote.
  • 7
    Serve crumpets topped with compote.
Rhubarb compote
  • 8
    Combine ingredients in a medium saucepan over medium heat; simmer, covered, for 5 minutes or until rhubarb is tender.

Notes

You need 4 egg rings for this recipe. You can use your favourite dairy-free milk for this recipe or, if you don’t have a dairy allergy, use whichever milk you like. Crumpets are best made just before serving.

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