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Digital Subscriptions > Kitchen Garden Magazine > 259 - April 2019 > TUCK IN

TUCK IN

IT’S APRIL & TASTY IS THE WORD!

PANCAKES WITH VANILLA POACHED RHUBARB

This makes a lovely dessert treat, with delicious seasonal poached rhubarb served on homemade pancakes.

Preparation time: 30 minutes

Cooking time: 35 minutes

FOR THE RHUBARB

■ 600g/21oz pink rhubarb

■ 75g/2½oz caster sugar

■ 2 tbsp lemon juice

■ 1 vanilla pod, split

FOR THE PANCAKES

■ 225g/8oz plain flour

■ Pinch of salt

■ 2 large eggs

■ 600ml/20fl oz milk

■ 2 tsp butter, melted (plus extra butter for cooking)

■ Icing sugar, to dust

1. To cook the rhubarb, cut the stalks into pieces roughly 5cm (2in) in lengths. Any that are very thick can be sliced in half lengthways. Place in a saucepan with the caster sugar, the lemon juice and the vanilla pod.

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About Kitchen Garden Magazine

Welcome to Kitchen Garden Magazine In this issue: A Joy of Summer Veg expert Rob Smith has some top tips for success with courgettes every time Brilliant Brassicas! Former head gardener Sue Stickland explores our changing attitudes to brassicas and the many exciting new varieties available Flights of Fancy Gardener and nature enthusiast Ben Vanheems encourages us all to make room for butterflies on our plots And much more!