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Saturday, June 26, 2010

Rhubarb Clafoutis

Spring has come and gone, and now we are starting the summer season in full swing. As always, my rhubarb plant which always seems to be neglected in the corner of the yard, is very plentiful which its stalk production. What to do with all of it? Well you could make a rhubarb cake, which is always a hit, or maybe even a strawberry rhubarb pie. But if you are in the mood to try something new, delicious and very easy, this clafoutis recipe is for you!

Of course the clafoutis was not originally created with rhubarb inside of it, but more so, cherries. This traditional French dessert hails from the region of Limousin, France. The word itself comes from "clafir" which means, "to fill". If you want the best of the best and to make the most traditional clafoutis, you must be using the first sweet cherries of the season, and leave them unpitted. It is believed that while baking, the pit will add extra flavor to the dish. The dish is very simple and consists of; eggs, milk, flour, sugar and sometimes butter. The pancake mix-like batter is poured over the cherries and baked to a perfect golden brown and then sprinkled with sugar. Serve it warm with ice cream for a great contrast of temperatures and flavors. 

Makes 1 - 9' (circle or square) pie dish 
- 1 cup raw rhubarb cut into centimeter pieces
- 3 eggs
- 1 1/4 cups milk 
- 1 tsp vanilla
- 1 cup flour
- butter and sugar to prepare the pie dish

Step 1: Preheat oven at 375F. Heat up a medium sized pan on medium-high heat and add; 1 Tbsp butter, the rhubarb, and 2 Tbsp of sugar. Toss together in pan until the rhubarb has soften on the outside, without over cooking. While this is cooking, quickly butter and sugar the dish, as you would butter and flour a pan (to coat). 

Step 2: Whisk the 3 eggs in a medium sized bowl, then whisk in the milk and vanilla. Sprinkle the flour into the mixture while whisking non-stop. This will prevent from forming lumps of flour in your mixture.

Step 3: Take the rhubarb from the pan, and without having too much of the liquid from in the pan, place the rhubarb in the pie dish. Gently pour the egg mixture all around the dish without displacing the fruit. Now simply place in a 375F oven for 30 to 35 minutes, or until a nice golden brown color is achieved.  

Step 4: When taking the clafoutis out of the oven, place on a cooling rack and sprinkle top with granulate or icing sugar, to lightly coat. Serve warm, with ice cream. 


Eat well, sleep well and till next time! 

1 comment:

  1. Yum, looks lovely. I love clafoutis but have never tried it with rhubarb. To be honest, I've never known what to do with rhubarb... until now. Thanks!