Rhubarb clafoutis (use exact same method for apples and pear too). This Rhubarb Clafoutis from River Cottage Every Day by Hugh Fearnley-Whittingstall begins with stalks of rhubarb briefly roasted with orange juice and cinnamon. The classic French version is studded with cherries, but the same recipe could be used for nearly any spring or summer fruit. Clafoutis is an easy French dessert that's perfect for using up summer fruit.
You can use the same method to make clafoutis with other firmer fruit as well, like apples and pears, so you can keep on eating it through fall and winter too. Get the Rhubarb Ginger Clafouti recipe. When buying rhubarb, look for young, thin stalks. You can cook Rhubarb clafoutis (use exact same method for apples and pear too) using 13 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Rhubarb clafoutis (use exact same method for apples and pear too)
- Prepare of For the rhubarb.
- It’s 4 sticks of rhubarb.
- Prepare 1 spoon of sugar.
- Prepare 1 teaspoon of vanilla extract.
- Prepare 1 spoon of butter.
- Prepare of For the clafoutis.
- It’s 50 g of sugar.
- You need 50 g of plain flour.
- It’s 3 of eggs.
- You need 175 mL of milk.
- It’s 60 mL of double cream.
- It’s of Butter for the cake dish.
- You need of Icing sugar for decoration.
If they're too thick, they're likely to be overly fibrous. And it is true, the leaves are poisonous so Here's a dessert using one of my favourite fruits at its best now. Clafoutis is a wonderful French dessert classically made with cherries or stone fruit but. The Rhubarb Clafoutis recipe out of our category Fruit!
Rhubarb clafoutis (use exact same method for apples and pear too) instructions
- Preheat the oven on 180°C. Start by washing and chopping the rhubarbs into quite thick chunks approximately about 3-4 cm long. In a frying pan add some butter and one melted add the rhubarb and a teaspoon of vanilla and a spoon of sugar. Cool for approximately 2 minutes.
- Lay the rhubarb on the dish and set aside to cool down..
- In a large bowl mix the sugar and the flower with a pinch of salt. Add the three eggs beaten. Finally add the milk and the cream and mix well.
- Put the butter on top of the rhubarb. Put in the oven for about 30 min. Leave it to cool down and sprinkle with icing sugar before serving.
Let everyone dig into their own fruity dessert with individual servings of these bright rhubarb and apple crumbles. If you don't have any apples, try using pears. Rhubarb clafoutis, like most clafoutis varieties, is served only slightly warmed. It must usually rest for at least half-an-hour after coming out of the oven. Almond-rhubarb clafoutis are not necessarily almond desserts, but the nut richness adds a complexity and subtle sweetness prized by many chefs.
