Cardamom Pancakes with Rhubarb Cream and Raspberries

Ingredients

For rhubarb puree

• 8 ounces rhubarb stalks, peeled and chopped
• 1.5 ounces sugar (3 tablespoons)
• 1 tablespoon freshly squeezed orange juice

For rhubarb cream

• 8 ounces heavy whipping cream (1 cup)
• 1/4 cup powdered sugar, sifted
• 4 ounces rhubarb puree

For raspberries

• 12 ounces raspberries
• Zest of 1 orange
• 1/2 teaspoon cardamom
• 1 teaspoon sugar

For cardamom pancakes

• 4 ounces freshly squeezed orange juice
• 4 ounces whole milk
• 2 eggs
• 1/2 stick butter, melted
• 1 teaspoon vanilla extract
• 8 ounces all purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 2 teaspoons ground cardamom
• 1 teaspoon salt

Preparation

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