TUCK IN IT’S APRIL & TASTY IS THE WORD!

PANCAKES WITH VANILLA POACHED RHUBARB

This makes a lovely dessert treat, with delicious seasonal poached rhubarb served on homemade pancakes.

SERVES 6

Preparation time: 30 minutes

Cooking time: 35 minutes

FOR THE RHUBARB

■ 600g/21oz pink rhubarb
■ 75g/2½oz caster sugar
■ 2 tbsp lemon juice
■ 1 vanilla pod, split

FOR THE PANCAKES

■ 225g/8oz plain flour
■ Pinch of salt
■ 2 large eggs
■ 600ml/20fl oz milk
■ 2 tsp butter, melted (plus extra butter for cooking)
■ Icing sugar, to dust

1. To cook the rhubarb, cut the stalks into pieces roughly 5cm (2in) in lengths. Any that are very thick can be sliced in half lengthways. Place in a saucepan with the caster sugar, the lemon juice and the vanilla pod.

Cook very gently for approximately 5-8 minutes,