This rhubarb and crème fraîche crumpet is our ideal cosy winter breakfast.
We love the pairing of the tart compote, sweet honey and salt flakes. It’s simple but delicious, and perfect for a slow morning.
Ingredients
- @the.farmers.store.byron organic rhubarb
- 2 tbsp caster sugar, coconut sugar or maple syrup
- Lemon juice
- 1/2 tsp vanilla bean paste
- @sourdoughcrumpetco crumpets
- Organic salted butter
- @debra_allard_cheesie crème fraîche
- @tyagarahapiaries honey
- Salt flakes
Method
- Roughly chop two stalks of rhubarb and place into a saucepan over low heat. Add the sugar, a squeeze of lemon juice, and vanilla. Let the rhubarb cook down for 8–10 minutes, stirring occasionally. As it softens, press down with the back of a spoon to create a jammy texture.
- Toast a crumpet and generously spread with salted butter. Top with the rhubarb compote, a dollop of crème fraîche, a drizzle of honey, and a pinch of salt flakes
Recipe from Hugh & Her, local foodies creating culinary delights with quality ingredients, seasonal produce, and support for local makers. Check them out on Instagram @hughandher!
