Confession: This blog is purely self indulgent.
It feeds some of my greatest loves - food, writing about food, taking pictures of food and then eating it.
It also allows me to ramble on about my many loves. I throw 'I love' out there a lot. I always mean it. But I say it a lot.
I love rhubarb.
Rhubarb is, hands down, my favourite Mulller Light flavour and crumble flavour. There is no rival to it's sheer beauty.
Did I mention it's pink?!
I'm a pretty big fan (read: I love) of custard based desserts so it always seems natural to throw two things I love together in the form of a clafoutis.
Clafoutis is best eaten warm but it still tastes delicious cold. This dish was made for Sunday afternoons.
Roasted Rhubarb Clafoutis
(recipe from The Kitchn)
For the Rhubarb:
3 long stalks diced rhubarb
2 tablespoon granulated sugar
1/2 teaspoon cinnamon
For the Clafoutis:
1/3 cup (70g) granulated sugar
1 large eggs
1 teaspoon vanilla extract
1 cup (235ml) whole milk
1/2 cup (65g) plain flour
1 teaspoon lemon zest
pinch of salt
- Preheat your oven to 175 degrees C/350 F.
- In a small bowl, combine the rhubarb with the sugar and cinnamon and leave to one side for 5-10 minutes to dissolve the sugars.
- Spread the rhubarb in the bottom of baking or flan dish. Roast uncovered for 15-20 minutes until the rhubarb is soft and the juices are bubbling. Allow to cool until the rhubarb is just warm to touch.
- Whisk the eggs, sugar and vanilla together. Then whisk in the flour, lemon zest and salt. Sieve the flour first to avoid clumps.
- Pour the batter over the roasted rhubarb bake for 35-40 minutes. The finished clafoutis should be puffed around the edges and a toothpick should come out clean when inserted in the middle. The edges will collapse once the pudding starts to cool.
- The longer it cools the more set it becomes. It will keep in the fridge for upto a week.