It will puff up significantly in the oven and fall when removed, this is normal. If you’ve never had a clafoutis, you’re in for a treat. It’s the easiest thing to make: Roast cleaned rhubarb with a drizzle of orange or lemon juice and several tablespoons of brown sugar in a 375 degree oven for about 18 minutes or until tender. Blend in a couple tablespoons of melted butter, 2 TB elderflower syrup (optional) and 1/2 cup flour. Your email address will not be published. Forced rhubarb tends to be a bit more mild and sweet. If you don't have access to raw cane or turbinado sugar, you can substitute granulated sugar or organic golden sugar in, but use the weight measurements so the clafoutis isn't overly sweet. If you want to make your own lilac sugar, simply mix white sugar with lilac blossoms in a jar and gently shake. The rhubarb should be cut before the batter is mixed and tossed with a bit of sugar. Add one cup half and half, a splash of good vanilla, a pinch of cinnamon and a pinch of cardamom. A clafoutis will puff up and has an eggy consistency so it should be kind of custardy. Bonus, it's made with just 7 ingredients!. Here’s a lovely gluten free clafoutis recipe if you need one. We love to feel like we’re in the kitchen with you. As you can see above in the ingredients, we say either dairy milk or coconut milk can be used for this recipe. In this case, a can of full-fat coconut milk is perfect for the clafoutis since it’s already 400ml (13.5 oz.). Required fields are marked *. In a large bowl, whisk the eggs until foamy. I had a beautiful bunch of rhubarb and decided to make a rhubarb clafoutis for dessert tonight. Roasted rhubarb arranged in baking pan or cast iron skillet. With a whisk, mix just until blended and smooth, Butter a shallow baking pan (I use my large cast iron skillet) and arrange the roasted rhubarb (I also drizzled the juices) in the bottom of the pan. Roast uncovered for 15-20 minutes, until the rhubarb is soft and the juices are bubbling. If you don’t want to worry about making the sugar, you can add a touch of lemon zest, cardamom, or ginger to your clafoutis batter instead. – as this pink variety. (Confusing names, we know.). Spread the rhubarb in the bottom of an 8x8" baking dish or 9" pie pan. It’s not necessary, of course, but adds a subtle and very pleasant flavour to the clafoutis. Light spelt flour can replace all purpose but we haven’t tried using gluten free flour. Your email address will not be published. Combine the rhubarb with the sugar and cinnamon in a small bowl and set aside for 5-10 minutes to dissolve the sugars and begin extracting the rhubarb juices. If you just have skim milk around, you can mix it with a couple tablespoons of heavy cream or do half coffee cream and half skim milk. You’re essentially making a custard minus the stovetop cooking. We have not tested this, but think it would work. Mix to coat the rhubarb in the sugar and set aside. Bake for 40-45 minutes, or until the edges and top of the clafoutis are golden and the middle is just set. As you can see in the pictures, the rhubarb we’ve used is quite vibrantly pink. It doesn’t matter what colour your rhubarb is other than for aesthetic purposes. Place the rhubarb pieces into a dish with 2 tbsp (`12 g) of sugar. Preheat the oven to 400°F (200°C) and grease a 20 cm (8 in) baking dish with butter or coconut oil. in diameter. A beautiful spring dessert, rhubarb clafoutis is simple, delicious, and makes the most of that first spring vegetable (yes, it's a vegetable!). Leftovers will keep for a day or two in a sealed container in the refrigerator.