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1
Trim the rhubarb, cut the stalks into 1-inch lengths, and set aside.
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2
In a heavy saucepan, combine the 3/4 cup sugar with 2 tablespoons water.
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3
Cook over high heat, stirring constantly, until the sugar melts.
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4
Continue cooking, without stirring, washing down any sugar crystals that form inside the pan with a pastry brush dipped in cold water and occasionally swirling the pan by its handle, until the mixture caramelizes and turns dark amber.
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5
Add the sliced rhubarb.
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6
The caramel will harden.
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7
Stir vigorously until the caramel melts again.
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8
Stir in the orange zest and juice.
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9
Cook just until the caramel mixture is syrupy and the rhubarb is tender but holds its shape, about 3 minutes.
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10
Transfer to a serving bowl and cool slightly.
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11
Stir in the strawberries and set aside.
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12
Preheat oven to 200; have a ready a rimmed baking sheet.
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13
In a large bowl, sift together the whole wheat flour, all-purpose flour, 2 tablespoons sugar, the baking powder, baking soda, and salt.
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14
Add in the wheat bran.
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15
In another bowl, whisk together the milk, yogurt, buttermilk, eggs, and melted butter.
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16
Pour the milk mixture into the flour mixture and stir just until combined; do not overmix.
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17
Place a griddle over high heat until hot.
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18
Lightly oil the griddle.
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19
For each pancake, pour about 1/4 cup of the batter onto the griddle and spread it slightly with the back of the measuring cup.
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20
Cook until bubbles form and break on the surface, about 2 minutes.
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21
Flip the pancakes and cook until the other sides are golden brown, 1-2 minutes more.
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22
Transfer to the baking sheet and keep warm in the oven.
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23
Repeat until all of the batter is used, oiling the griddle as needed.
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24
If the batter begins to thicken, thin it with a little more buttermilk.
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25
Serve the pancakes piping hot, with the warm compote and butter.
