Crumpets with rhubarb compote

Prep 0 h : 40 m
Cook 0 h : 15 m


  • 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


  • 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.