First make the compote. Cut the rhubarb into large chunks and place in a roasting tin with the sugar.
Cover with foil and cook for 15‐20 minutes or until the rhubarb is tender and the sugar has dissolved into a lovely pink syrup.
Stir in the rosewater, then spoon into a bowl and set aside.
Meanwhile, sift the flour and the salt into a large bowl. Make a well in the centre of the flour and break in the egg and egg yolk.
Whisk in the milk, drawing the flour from the sides of the bowl into the centre. Add the vanilla essence and stir again. Leave to stand for 30 minutes. If the batter is too thick, add a little more milk.
In a large non‐stick frying pan, add a knob of Lurpak® Unsalted Butter. Spoon a ladle of the batter, then swirl the pan so the batter covers the whole base. Cook for about 1 ½ minutes on each side over a medium heat.
Turn over and cook for a further 1½ minutes or until the pancake is golden.
Serve the pancake with a spoonful of rhubarb compote and dollop of crème fraiche.
