Rhubarb Fritters, Kefir & Honey

Dried chamomile flowers are used to infuse the honey for this unforgettable gluten-free dessert. They’re easy enough to find in tea bags, but are often very finely ground. Larger, easier-to-remove whole dried flowers can be found at health food shops and some dedicated tea shops, and they make a really pretty garnish, too. Kefir is a bit more sour than yogurt, and thinner, too—you can substitute one for the other if it makes things easier.

CHAMOMILE HONEY

½ cup (125 mL) mild, runny honey 2 tbsp (30 mL) dried chamomile

FRITTERS

1¼ cups (310 mL) rice flour

3 tbsp (45 mL) potato starch

3 tbsp (45 mL) granulated sugar

1¼ tsp (6 mL) baking powder

¼ tsp (1 mL) salt

½ tsp (2 mL) ground coriander

Generous pinch cinnamon

1 large egg

⅓ cup (80 mL) milk

2 tsp (10 mL) finely grated orange zest

¾ cup (175 mL) diced rhubarb (about 1 medium stalk)

Grape-seed or canola oil for frying

TO SERVE

½ cup (125 mL) kefir

¼ cup (60 mL) whipping cream

1 tsp (5 mL) whole coriander seed

1 tsp (5 mL) whole fennel seed

Dried chamomile flowers to garnish (optional)

1 Combine the honey and chamomile, cover and let stand at room temperature for 2 to 3 days. Strain through a fine-mesh sieve and set aside.

2 In a medium bowl, whisk together the rice flour, potato starch, sugar, baking powder, salt and spices. In a separate bowl, whisk together the egg, milk and orange zest; pour over flour mixture and stir to combine (batter will be stiff). Fold in rhubarb; set aside.

3 Bring a 2-inch (5-cm) depth of oil in a large pot to 325°F (160°C).

4 Using 2 spoons, drop a scant tbsp (15 mL) or so of batter at a time into hot oil, repeating with more batter. Fry in batches for 2 minutes per side, flip and fry 2 minutes longer. Remove with a slotted spoon to a paper-towel-lined baking sheet to drain. (Remove paper and keep warm in a low oven if necessary.)

5 Whisk together the kefir and cream; combine the spices in a separate bowl. Divide kefir mixture between 6 dessert bowls; top each with an equal number of warm fritters. Drizzle with the chamomile honey and garnish each with a pinch of the spice mixture and a few dried chamomile flowers, if using.

Serves 6