Roast rhubarb and strawberry pancakes

Pancakes are such a Sunday food. Easy to put together, they're ideal for a lazy brunch or even supper after a hard day of playing on the banks of the river Thames, looking for hidden treasures as I've been doing today (this is not a normal Sunday activity for me by the way). And, of course, they give you that special pancake feeling, you know the one - like "today is a special day"

This is the season for British rhubarb, that strange vegetable-in-disguise that many people don't really know what to do with it. I think that strawberries are it's ideal companion. It's also a good way to use up less-than-satisfactory strawberries, which is what I've been getting a lot of recently. I roasted the two with plenty of good honey for about half an hour, before putting on my pancakes with dollops of yoghurt. I made the pancakes with coconut milk instead of normal milk, and fried them on coconut oil, which is both delicious and super-healthy