Stewed rhubarb pancakes

A delightful alternative to traditional toppings, stewed rhubarb pancakes give a zesty twist to this satisfying brunch. 

• Place the rhubarb, water and sugar in a pan and heat gently.  Bring to a simmer and cook for 5-7 minutes or until the rhubarb is soft.
• Sift the flour and bicarbonate of soda into a bowl, and then stir in the sugar.  Make a well in the centre and add the ginger, whole egg and egg yolk.  Mix with a wooden spoon, and then gradually add the buttermilk, beating until the mixture forms a smooth, thick batter.  In a clean bowl, whisk the remaining egg white with a pinch of salt to form soft peaks.  Lightly fold into the batter using a large metal spoon.
• Heat a little butter in a non-stick frying pan until foaming.  
• Pour a generous tablespoon of the batter into the pan and spread to a circle about 8 cm across.  
• Cook over a medium heat for about 3 minutes until bubbles appear on the surface of the pancakes.  Flip them over and cook for a further 2-3 minutes until risen and golden.  Repeat until all the batter is used.
• Layer the pancakes and the rhubarb in a stack and serve.