- 2-3 rhubarb stalks- chopped
- 1 cup raspberries
- 4 tbs sugar
- 4 eggs (whites and yolks separated)
- 4 tbs plain raising flour (or any other flour)
- 2 tbs sugar
- 1 pinch salt
- Highbank Orchard Sryup
Makes 2 omelettes (approx 10inch pan)
For the compote
2-3 rhubarb stalks- chopped
1 cup raspberries
4 tbs sugar
Combine all in a pan and simmer until soft. The rhubarb will release enough juices so no extra liquid necessary. You might feel it needs an extra bit of sugar...go for it if you feel so...set aside.
For the omelette
4 eggs (whites and yolks separated)
4 tbs plain raising flour (or any other flour)
2 tbs sugar
1 pinch salt
Whisk the egg whites with sugar and salt until stiff. Gently fold in the yolks and flour. Heat a bit of oil in a frying pan and bake the omelettes (moderate heat-be careful, my first one was a disaster...) for approx 2 mins each side, until golden brown.
Serve drizzled with orchard syrup and compote. Enjoy!