Pancakes with Rhubarb Compote !

Tea is at four; but any of you are welcome at any time!

J.R.R. Tolkien, “The Hobbit”
Pancakes with Rhubarb compote

Pancakes ingredients (10-12 pancakes):
– 2 eggs
– 1 cup (1 cup = 250ml) + 1 tablespoon wheat flour
– 2 pinches of salt
– 1 tablespoon sugar
– 500ml Kefir (hint: Kefir makes the pancakes especially tender!)
– 1 tablespoon sunflower oil for batter
– 1/2 tablespoon sunflower oil for frying

Rhubarb compote ingredients:
– 200g peeled chopped rhubarb
– 4 tablespoons sugar
– lemon juice from 1/3 lemon
– 2 tablespoons water

Method:
1 Make rhubarb compote:
1.1 Wash, peel and chop rhubarb in 0.5cm width pieces, transfer them into a bowl
1.2 Add sugar & lemon juice into the bowl and let them stay for 20 minutes
1.3 Transfer rhubarb mixture to a pan, add water, cook for 5 minutes at middle heat
1.4 Cover the compote with a lid to keep it warm!
2 Cook pancakes with you favourite recipe! I like the following one:
2.1 Whisk 2 eggs with salt & sugar
2.2 Pour Kefir in the whisked eggs
2.3 Gradually add wheat flour continuously mixing
2.4 Mix in 1 tablespoon sunflower oil
2.5 Preheat the skillet with 1/2 tablespoon sunflower oil (no more oil will be needed!)
2.6 Pour 1 soup ladle of batter into the skillet for one pancake
2.7 Cook pancakes until golden ~2 minutes on each side
2.8 Keep the cooked pancakes warm covered with a lid on a separate plate
3 Serve hot, decorate with fresh mint & sugar powder and … enjoy!

Chicken Shashlik with Rhubarb: serving idea !

Ye wilds, that look eternal; and thou cave,
Which seem’st unfathomable; and ye mountains,
So varied and so terrible in beauty;
Here, in your rugged majesty of rocks

Lord Byron about Caucasus mountains in “Heaven and Earth”
Chicken Shashlik with Rhubarb Recipe

Shashlik ingredients (2 servings):
– 300g chicken breast
– 1 rhubarb stalk

Marinade ingredients:
– juice of 1/3 lemon
– 1 teaspoon salt
– 1/3 teaspoon black pepper
– 3 cloves grated garlic

Method:
1 Combine marinade ingredients in a bowl and mix them well
2 Chop chicken in 1cm pieces, put them to the marinade & keep in the fridge for 2 hours
3 Preheat the oven to 200C
4 Peel rhubarb and chop into 0.5cm width pieces
5 Put rhubarb and chicken pieces one by one on the tooth sticks
6 Transfer tooth sticks into the baking form: bake in the oven for 30 minutes at 180C
7 Serve with mashed potato and fresh chopped parsley !

Rhubarb Pancakes for a perfect Saturday breakfast !

“Piglet sidled up to Pooh from behind.
“Pooh!” he whispered.
“Yes, Piglet?”
“Nothing,” said Piglet, taking Pooh’s paw. “I just wanted to be sure of you.”

A.A. Milne, The House at Pooh Corner
Rhubarb Pancakes

Ingredients (for 12-14 pancakes):
– 2 stalks (200g) rhubarb
– 120g flour
– 90g milk
– 50g sugar
– 3g Vanilla sugar (Vanilla sugar adds a wonderful flavour to the taste!)
– 1 egg
– pinch of salt
– 1 tablespoon sunflower oil
– [optional] 1/2 teaspoon baking soda + 1/2 teaspoon vinegar

Method:
1 Peel washed rhubarb and cut it into 20-30mm width pieces
2 Mix well in a bowl flour+milk+sugar+Vanilla sugar+egg+salt+oil and whisk a little bit
3 [Optional] Mix in baking soda & vinegar in the batter if you want to make your pancakes fluffy 😉
4 Carefully mix in rhubarb slices in the batter
5 Preheat a skillet over a medium heat, add some sunflower oil
6 Pour 1 tablespoon of batter onto the skillet for each pancake and cook until golden on both sides (flip pancakes with a spatula, add sunflower oil when needed)
7 Transfer the pancakes onto the paper towels to get rid of extra oil
8 Serve pancakes with sour cream, strawberries or cooked rhubarb and … enjoy !

Hint:
Sour & sweet combination makes these pancakes truly delicious 😉

Saturday pleasures: Rhubarb Meringue Cake !

Most of the dandelions had changed from suns into moons.

Vladimir Nabokov
Rhubarb Meringue Cake Recipe

Sponge cake ingredients (19cm diameter baking form):
– 2 eggs
– 2/3 cup wheat flour
– 2/3 cup sugar
– 3g Vanilla sugar
– 1 stalk rhubarb (150-200g)

Meringue ingredients:
– 2 egg whites
– 4 tablespoons sugar

Method:
1 Preheat the oven to 180C
2 Make the batter: whisk eggs with sugar, then carefully mix in the flour
3 Pour the batter into the buttered baking form
4 Peel rhubarb and slice it into ~0.5cm pieces and put them over the batter
5 Bake the cake for 25-30 minutes at 180C (check if it is ready with a wooden stick, it should come out clean)
6 Remove the cake from the oven and let it cool down
7 Whisk the egg whites with sugar until firm peaks for 5-10 minutes
8 Carefully put the whisked egg whites over the cake and bake for 30 minutes at 120C
9 Remove the cake from the oven and let it cool down
10 Serve with fresh strawberries !

Hint:
1 Meringue can stick to the baking form if you do not let the cake cool down before putting whisked egg whites on it 😉