Emma Dean’s recipe for Rhubarb Clafoutis
I adore rhubarb so use it where ever I can. A clafoutis however, likes all different kinds of fruit. Use any seasonal fruit – blueberries are in season at the moment! Plums and cherries also work exceptionally well!
Such an easy dessert – try it for your next dinner party!
- 50 g (or so) butter, to cook the rhubarb in
- 1 bunch rhubarb, leaves removed and cut into 2 cm pieces
- 1 orange
- 1 vanilla bean, seeds removed
- 150 ml full cream milk
- 150 ml cream
- 2 tbsp sugar
- 125 g caster sugar
- 75 g plain flour
- 5 free range eggs
- A pinch of salt
- Melt the butter in a pan and gently cook the rhubarb until just softened. Whilst it is cooking, grate some orange zest over the top, and squeeze in some of the juice.
- In another pan, infuse the vanilla bean and the seeds in the milk and 2 tablespoons sugar over medium heat until simmering and remove from heat once reached simmering point.
- In a large mixing bowl put in the 125g caster sugar, the 75g plain flour, and whisk in the 5 eggs. Whilst you are still whisking, add in the vanilla, milk, and whisk to combine ensuring you do not have any lumps. Add a pinch of salt.
- Using an attractive buttered baking dish (as you will be serving straight from the dish), arrange most of the rhubarb in the bottom of the dish. Reserve some rhubarb to dot on top. Gently pour over the egg mixture, as to not disrupt the rhubarb. Dot the remaining pieces of rhubarb on top.
- Bake in oven at 180C for about 40 minutes or until cooked through and is golden.