This post is in sponsored partnership with Loblaws CityMarket®. All images and opinions expressed are solely my own. Thank you for supporting brands that help make Sift & Simmer possible!
When I first started this blog, it was a way to document my trials and tribulations in the kitchen. It was an online scribble pad of sorts.
My eldest son was the catalyst — I’d prepare a meal 2 different ways just to see how he’d eat it.
And although by my definition, he is “picky” when it comes to choosing foods to eat, I’ve come to realize that he actually is a passionate food lover. He just has different food preferences, but that doesn’t mean he doesn’t love food.
I’ve partnered with Loblaws CityMarket and their #FoodLoversUnite campaign to show you that it doesn’t matter how much you like or dislike a certain food, but that we’re all food lovers in our own way.
I’ve always been fascinated with rhubarb. Every year, spring passes by, and for some reason, I always miss the chance to pick up this vibrantly pink ingredient. It isn’t until I see photos of fresh rhubarb pies, galettes, or tarts that I feel a little envy in not getting my hands on this locally grown tart vegetable.
Fresh rhubarb is a seasonal ingredient, with its growing season generally lasting from April to June.
It’s only available for such a short period so I’d recommend getting it right away when you see it at the store.
Although rhubarb is technically a vegetable — it is commonly prepared as a fruit, sweetened with sugar.
Rhubarb has a strong tart flavour and is used as a filling or topping in pies, cakes, and even savoury dishes.
I was challenged to create a dish with rhubarb that everyone in my family could enjoy, whether they liked rhubarb or not.
Picking up the fresh local BC rhubarb from my Loblaws CityMarket was easy — right as I entered the doors, I could see all the vibrant produce laid out.
A couple of steps in and I was happy to see the brightly pink rhubarb stalks on display. I also appreciated how there were signs that told me where my produce was from, including Local, which means the produce is grown less than 150 KM from my local store.
These Raspberry Oat Pancakes are delicious with or without the Stewed Rhubarb Compote. To make the pancakes a little healthier, I added some oat flour to them by grinding up PC Organics Quick Oats. The light and fluffy oat pancakes are studded with fresh organic raspberries.
For the Stewed Rhubarb Compote, it’s a matter of just combining chopped rhubarb stalks (remember to remove the leafy greens — they’re toxic), some granulated sugar, a touch of No Name Apple Cider Vinegar, and lett it simmer over medium heat for about 5 minutes. Super easy.
I didn’t realize how quick and flavourful stewed rhubarb was. And let’s not forget about that glorious pink colour! Tangy and sweet, this rhubarb compote is such a versatile recipe — it would be scrumptious in an oat crumble, baked oatmeal, topped in a tart, or as a filling for hand pies… the possibilities are endless.
For my family, I made the Raspberry Oat Pancakes and kept the Stewed Rhubarb Compote on the side. I had my sons taste the rhubarb, and while they were willing to try it, the faces they gave me told me that it wouldn’t be going on their pancakes.
My youngest son ultimately enjoyed the pancakes with a big smear of PC Black Label British Columbia Raspberry Fruit Spread and my eldest ate the pancakes with President’s Choice 100% Pure Maple Syrup and some fresh organic raspberries.
My husband ate the pancakes with a little smidgen of the Stewed Rhubarb Compote and a lot of maple syrup, while I preferred mine with lots of sweet, tangy rhubarb and some fresh raspberries.
But that’s the beauty of food — there are so many different combinations that you can enjoy something, like these Raspberry Oat Pancakes… Whether it be with stewed fruit, fruit spread, fresh fruit, or maybe even no fruit. And in having these preferences — that’s what makes us ALL food lovers.
Raspberry Oat Pancakes with Stewed Rhubarb Compote
- ¼ C PC Organics Quick Oats
- 1 large organic egg
- 1 Tbsp President's Choice 100% Pure Maple Syrup
- ¾ C organic whole milk
- 1 Tbsp No Name Canola Oil
- 1 tsp vanilla extract
- 1 C organic all-purpose flour
- 1 Tbsp baking powder
- ½ tsp baking soda
- pinch of salt
- ½ C fresh organic raspberries
- 1 tsp organic butter
Stewed Rhubarb Compote:
- 540 g appx 1 bunch rhubarb, chopped (green leaves removed)
- ½ C granulated sugar
- 1 tsp No Name Apple Cider Vinegar
- 2 slices ginger finely minced
- 1 Tbsp water
Make the pancakes:
- Place oats into a coffee grinder or food processor and grind into a fine powder. Set aside.
- In a large mixing bowl, whisk together egg, maple syrup, milk, canola oil, and vanilla extract.
- Add in the ground oats (from above), flour, baking powder, baking soda, salt, and combine everything together with a spatula.
- Lastly, add in raspberries and gently mash with a fork, so that the raspberries are strewn throughout the batter.
- Heat a large frying pan or griddle over low heat. Add 1 tsp of butter to the pan and add ¼ C of pancake batter.
- Cook for about 2-3 minutes, until bubbles start to form and then flip and cook for another minute or so.
- Remove pancake from the pan and repeat with the remaining batter. Serve the Raspberry Oat Pancakes with Stewed Rhubarb Compote (recipe below) and President's Choice 100% Maple Syrup.
Make the compote:
- Place rhubarb, sugar, apple cider vinegar, ginger and water into a medium-sized saucepan.
- Turn on the heat to low-medium and simmer the mixture for 5-8 minutes, until rhubarb has softened and the syrup has thickened.
- Let cool and store in a clean glass jar. Keep rhubarb compote in the refrigerator for up to 1 week.