Rhubarb and vanilla jam on buttermilk pikelets. Photo / Babiche Martens
Rhubarb and vanilla jam on buttermilk pikelets. Photo / Babiche Martens
Rhubarb and vanilla jam
Makes approximately 1 litre 1 kg rhubarb 350g white sugar 1 vanilla pod 2 tsp finely grated lemon zest 2 tsp crystallised ginger, finely sliced 60 ml orange juice 120 ml water
Buttermilk pikelets
Makes 12 1 cup self raising flour 1/4 tsp salt 1 egg cup caster sugar 1 tsp vanilla extract 3/4 cup buttermilk butter for cooking
1. To make the jam, chop the rhubarb then put into a large pot with all the other ingredients.
2. Bring to a boil and cook for 45 minutes, stirring often, then pour into warm, sterilised jars.
3. To make the pikelets, sift the flour and salt into a bowl. In a second bowl, whisk the egg with the sugar, vanilla and buttermilk. Combine with the dry ingredients and mix until smooth.
4. Heat a frypan and add butter. When bubbling add spoonfuls of the mixture and cook. When small bubbles appear, turn over and cook until golden.
