CRUMPETS WITH RHUBARB COMPOTE

Prep time 40 mins Cooking time 15 mins Serves 8

INGREDIENTS

375ml warm water

7g dry yeast

200g gluten-free plain (all-purpose) flour 75g 100% corn cornstarch

1 ½ tsp salt

2 tbsp brown sugar

4 tbsp soy milk

1 tbsp dairy-free spread

RHUBARB COMPOTE

300g trimmed rhubarb, cut into 4cm lengths

1 cinnamon stick

1 tbsp finely grated orange rind 80ml orange juice

55g caster (superfine) sugar

METHOD

Combine 60ml water and all the yeast in a small bowl. Cover; stand in a warm place for 10 minutes or until mixture is frothy.

Sift flours into a medium bowl; stir in salt and sugar. Make a well in the centre; gradually whisk in the milk and the remaining water until combined. Add the yeast mixture; whisk until smooth. Cover; stand in a warm place for 30 minutes or until mixture has risen slightly. Melt dairy-free spread.

Heat a large heavy-based frying pan over low heat. Brush a little of the melted spread over base of pan and around the insides of four egg rings; place rings in pan.

Pour 2 tablespoons of batter into each ring; cook, uncovered, until bubbles appear and the surface is a little dry. Using egg slide, turn rings; cook for 1 minute or until crumpets are cooked through. Remove from pan; cover to keep warm. Repeat to make 16 crumpets in total, brushing pan and rings with melted spread between each batch.

Meanwhile, to make rhubarb compote, combine ingredients in a medium saucepan over medium heat; simmer, covered, for 5 minutes or until rhubarb is tender. Serve crumpets immediately, topped with compote.