Rhubarb & Anise Dutch Baby

‘Pink isn’t just a colour, it’s an attitude too’ - Miley Cyrus

It’s true, there is something beguiling about pink, something fun, something flirty. So, sit me in front of a pillow of pink, fluffy pancake, doused in a confetti of sugar and I am that 5-year-old in front of their first Fondant Fancy all over again.

Make this for someone who just needs to grin from ear to ear……

Ingredients:

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dutch baby, pancake, crepes, yorkshire pudding, rhubarb, poached rhubarb

Yield: 3-4

Author: Suze Morrison

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Rhubarb & Anise Dutch Baby

Prep time: 26 MinCook time: 3 HourTotal time: 3 H & 26 M

It’s true, there is something beguiling about pink, something fun, something flirty. So, sit me in front of a pillow of pink, fluffy pancake, doused in a confetti of sugar and I am that 5-year-old in front of their first Fondant Fancy all over again.Make this for someone who just needs to grin from ear to ear……

Ingredients

Dutch Baby

• 50g Unsalted Butter
• 3 Eggs
• 120g Plain Flour
• 240ml Whole Milk
• 1tsp Vanilla Extract
• 1/8 tsp Ground Star Anise
• Small Pinch Salt
• 120ml Double Cream
• 1tbsp Amaretto
• 1tbsp Icing Sugar
• 50g Roasted Pistachios, chopped

Rhubarb

• 500g Forced Rhubarb
• 85g Caster Sugar
• 3 Star Anise
• 1 strip orange peel

Instructions

1. Begin with the rhubarb. Preheat oven 180C. Cut the rhubarb into 2-3cm batons and lay in a foil lined roasting tin (making sure you have an overhang of foil at each side.)
2. Sprinkle with sugar, star anise & orange peel, cover with the foil overhand and roast 15 minutes. Uncover and roast for 3-5 minutes more or until the rhubarb is just tender but still maintains its shape. Set aside to cool.
3. Meanwhile, increase the oven 200C. Use the butter to grease a 12” or two 6” skillet pans. Heat in the oven for 5-7 minutes or until very hot.
4. Meanwhile, whisk the eggs to break them down, then whisk in the milk and vanilla until smooth.
5. In a separate bowl, whisk the flour, ground star anise and salt until homogenous. Make a well in the centre then whisk in the egg mixture until you have a smooth batter.
6. Pour the batter into your hot pan/ pans and cook for 25 minutes for one large or 18 minutes for the smaller pans, you may need a couple of more minutes, the pancake should be risen and fluffy. It’s imperative not to open the oven before this time.
7. While its cooking, whisk the cream to medium peaks, add the sugar and amaretto and whisk again to stiff peaks.
8. Top the Dutch baby with the rhubarb & cream, along with a sprinkle of roasted pistachios. Spoons at the ready

https://gourmetglow.co.uk/recipes/rhubarb-anise-dutch-baby