Crumpets with rhubarb compote | Women's Weekly Food

Ingredients

• 1 1/2 cup (375ml) warm water
• 2 teaspoon (7g) dry yeast
• 1 1/2 cup (200g) gluten-free plain (all-purpose) flour
• 1/2 cup (75g) 100% corn (maize) cornflour (cornstarch)
• 1 1/2 teaspoon salt
• 2 tablespoon brown sugar
• 1/4 cup (60ml) soy milk
• 1 tablespoon dairy-free spread
• Rhubarb Compote
• 300 gram trimmed rhubarb, cut into 4cm lengths
• 1 cinnamon stick
• 1 tablespoon finely grated orange rind
• 1/3 cup (80ml) orange juice
• 1/4 cup (55g) caster (superfine) sugar