Orange and rhubarb crepes

We found this to be a very nice combination – oranges and rhubarb. It made a particularly tasty Sunday morning brunch, but would also be a lovely dessert.

Orange and rhubarb crepes

Yield: 12 crepes


  • 3 cups rhubarb, cut into 1/2 inch pieces
  • 3 Tbs. sugar
  • 1 cup orange juice
  • zest from 1 orange
  • 1 Tbs. soy margarine
  • 2 tsp. corn starch
  • cinnamon
  • chick pea flour crepes, see delicious t.v.

Orange and rhubarb crepes sauce


Prepare the crepe batter.

To prepare the filling:

  1. Zest and squeeze the orange.
  2. Put the juice and zest in a saucepan.
  3. Add the sugar, cornstarch, soy margarine and cinnamon and bring to a gentle boil.
  4. When the sauce becomes thicker, add the rhubarb and cook slightly until soften but not falling apart.
  5. Remove the sauce from the heat and allow to cool.

Make the crepes according to the instructions on delicious t.v.
Place a tablespoon of the filling on 1/2 of a crepe and fold over the other half.
Serve the crepes garnished with a slice of orange and a piece of rhubarb, or powdered sugar.