Rhubarb and vanilla jam on buttermilk pikelets

Viva 14/9/2011

Amanda Laird

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Serves 12

1 kg	Rhubarb
350 g	White sugar
1	Vanilla pod
2 tsp	Lemons, (finely grated)
2 tsp	Crystallised ginger, (finely sliced)
60 ml	Orange juice
120 ml	Water

To make the jam, chop the rhubarb then put into a large pot with all the other ingredients.
Bring to a boil and cook for 45 minutes, stirring often, then pour into warm, sterilised jars.
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.
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.
Serve warm with the rhubarb jam and yoghurt.