Crumpets with rhubarb compote

Sugar -free -spiced -nectarine -cake 800pxCrumpets -with -rhubarb -compote

Food -To -Love -logo -desktop -printIngredients

1 1/2 cups (375ml) warm water
2 tsp (7g) dry yeast
1 1/2 cups (200g) gluten-free plain (all-purpose) flour
1/2 cup (75g) 100% corn (maize) cornflour (cornstarch)
1 1/2 tsp salt
2 tbsp brown sugar
1/4 cup (60ml) soy milk
1 tbsp dairy-free spread

Rhubarb Compote
300 g trimmed rhubarb, cut into 4cm lengths
1  cinnamon stick
1 tbsp finely grated orange rind
1/3 cup (80ml) orane juice
1/4 cup (55g) caster (superfine) sugar


Combine ¼ cup of the 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, make rhubarb compote.
Serve crumpets topped with compote.

Rhubarb compote
Combine ingredients in a medium saucepan over medium heat; simmer, covered, for 5 minutes or until rhubarb is tender.


You need 4 egg rings for this recipe.

You can use your favourite dairy-free milk for this recipe or, if you don't have a dairy allergy, use whichever milk you like.

Crumpets are best made just before serving.