Strawberry Stuffed Pancakes Topped with Rhubarb Compote
Happy Tuesday, friends! It’s been a while since I lasted put anything up on the blog and so I figured no time like the present! I promised the kiddos breakfast for dinner…something we lovingly refer to as “Brinner” in our house. My kids love it and it’s an easy dinner to throw together on a weeknight. I often try to add a little something, a little zsa, to my pancakes by stuffing them with some kind of in-season fruit or chocolate for the kiddos. Well, tonight, I think I exceeded even my own expectations!
During my lunch break at work today, I wondered over to a wonderful farmer’s market, not only trying to figure out what on earth I was going to eat for lunch, but more importantly, what I was going to add to plain, old pancakes. Then I saw it: Rhubarb! I knew I had to have it and incorporate it into tonight’s dinner.
Look at this gorgeous color!!! When it’s that pretty, you just know it’s going to turn out really ahhmazing. So, I scooped this up, picked the kiddos up early and got home to start on my Rhubarb Compote.
I haven’t cooked with Rhubarb too much in the past. Ok, ok…I’ve never cooked with Rhubarb before. It’s alway kind of made me a bit nervous. Let’s face it: Rhubarb can be intimidating. But, I’m here to tell you…jump in (feet first, of course) into the world of Rhubarb. This sauce was beyond easy to make. Here is what you will need:
- 1/4 cup of water
- 1/3 cup of granulated sugar
- 2 1/4 cups of chopped Rhubarb
- Lemon zest (to taste)
- 1/8 tsp Nutmeg
- Bring the water and sugar to a boil.
- Add the chopped Rhubarb.
- Stir for 5-10 minutes or until the Rhubarb is a bit mushy and the sauce thickens.
- Once you have that consistency, remove from the heat and add your zest and nutmeg.
- Stir together and voila…you have a dreamy Rhubarb sauce.
Hey you! If you have a minute, please please please leave me a note and let me know what you think. I’d love to hear what you think of my little recipe included in this post as well as my pictures!