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Recipe Detail Page
Rhubarb Fritters, Kefir & Honey
Spring 2018
Dried chamomile flowers are used to infuse the honey for this unforgettable gluten-free dessert. They’re easy enough to find in tea bags, but are often very finely ground. Larger, easier to remove whole dried flowers can be found at health food shops and some dedicated tea shops, and they make a really pretty garnish, too. Kefir is a bit more sour than yogurt, and thinner, too—you can substitute one for the other if it makes things easier.
Serves 6
CHAMOMILE HONEY
½ cup (125 mL) mild, runny honey
2 tbsp (30 mL) dried chamomile
FRITTERS
1¼ cups (310 mL) rice flour
3 tbsp (45 mL) potato starch
3 tbsp (45 mL) granulated sugar
1¼ tsp (6 mL) baking powder
¼ tsp (1 mL) salt
½ tsp (2 mL) ground coriander
Generous pinch cinnamon
1 large egg
⅓ cup (80 mL) milk
2 tsp (10 mL) finely grated orange zest
¾ cup (175 mL) diced rhubarb (about 1 medium stalk)
Grape-seed or canola oil for frying
TO SERVE
½ cup (125 mL) kefir
¼ cup (60 mL) whipping cream
1 tsp (5 mL) whole coriander seed
1 tsp (5 mL) whole fennel seed
Dried chamomile flowers to garnish (optional)
1. Combine the honey and chamomile, cover and let stand at room temperature for 2 to 3 days. Strain through a fine-mesh sieve and set aside.
2. In a medium bowl, whisk together the rice flour, potato starch, sugar, baking powder, salt and spices. In a separate bowl, whisk together the egg, milk and orange zest; pour over flour mixture and stir to combine (batter will be stiff). Fold in rhubarb; set aside.
3. Bring a 2-inch (5-cm) depth of oil in a large pot to 325°F (160°C).
4. Using 2 spoons, drop a scant tbsp (15 mL) or so of batter at a time into hot oil, repeating with more batter. Fry in batches for 2 minutes per side, flip and fry 2 minutes longer. Remove with a slotted spoon to a paper-towel-lined baking sheet to drain. (Remove paper and keep warm in a low oven if necessary.)
5. Whisk together the kefir and cream; combine the spices in a separate bowl. Divide kefir mixture between 6 dessert bowls; top each with an equal number of warm fritters. Drizzle with the chamomile honey and garnish each with a pinch of the spice mixture and a few dried chamomile flowers, if using.
Serves 6
