SOURDOUGH CRUMPETS WITH RHUBARB & CRÈME FRAÎCHE - Cuisine Magazine - From New Zealand to the World
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Ingredients
- 150g sourdough starter 100g white flour
- 50g wholemeal flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon honey neutral oil such as sunflower or grapeseed for greasing the pan
- 2 cups rhubarb, roughly chopped
- 3 tablespoons honey plus extra to drizzle
- 50g butter
- 4 tablespoons crème fraîche and sea salt to serve
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