Pancake Topping: Rhubarb Crumble and Gorse Mascarpone

Name: Pancake Topping: Rhubarb Crumble and Gorse Mascarpone
Total time: 40 min
Yield: Feeds 4
Cuisine: British
Ingredients: 200 g trimmed rhubarb, cut on the diagonal into 3cm pieces; 100 g plain flour; 100 g ginger nut biscuits, blitzed or bashed into crumbs; 100 g softened butter, diced; golden syrup; 100 g mascarpone; 1 tbsp desiccated coconut; 1 tbsp icing sugar; 1 tbsp icing sugar; 1 tbsp icing sugar; 1 tsp vanilla; a handful of dried gorse flowers, plus a few more for the top

Preparation info

Feeds
4

Difficulty
Easy
Ready in
40 min

Appears in

Cafe Cùil Cookbook

By Clare Coghill

Published 2025

About

This is a beautiful pancake topping that uses the best of spring produce on Skye. We forage for our own gorse flowers, which have a delicious, coconutty essence to them when in bloom.

Ingredients

200 g trimmed rhubarb, cut on the diagonal into 3cm pieces
150 g granulated sugar
100

Europe
United Kingdom
Spring
Mediterranean
Scotland
Brunch
Vegetarian

Method

Preheat your oven to 200°C/180°C fan.
Put your chopped rhubarb into a roasting tin so the pieces are in a single layer without too much overlap. Give the tin a wee shoogle (shake) so the rhubarb distributes evenly. Pour the sugar over th