Rhubarb clafoutis

slow-cooked beef, rhubarb clafoutis 018

‘To take rhubarb out of the breakfast compote category, make a clafoutis. This is a giant popover studded with chunks of rhubarb, dusted with icing sugar and served with lightly whipped cream. Or, put less delicately, toad-in-a-hole with rhubarb instead of sausages

 Lois Daish, Good Food, p.147

Despite Lois’ intention to take rhubarb out of the breakfast realm, I do think that this would make a fantastic weekend breakfast. Only a small amount of sugar is added so that the rhubarb retains its characteristic tartness. Serve the warm clafoutis with a scoop of really good vanilla ice cream (or some Greek yoghurt if it’s breakfast time).

Rhubarb clafoutis (slightly adapted from Lois Daish, Good Food, p.147)

2-3 cups diced rhubarb

a little butter and about 1 tablespoon sugar for preparing dish

1 cup milk

1/4 cup sugar

3 free-range eggs

1 teaspoon vanilla or 1/2 teaspoon vanilla paste

1/2 teaspoon ground ginger

pinch salt

1/2 cup flour

icing sugar for dusting on top

Preheat oven to 180°C. Place all ingredients except rhubarb and icing sugar into the jug of an electric blender and blend until a smooth batter is formed. Butter a large ovenproof dish and sprinkle with sugar; tip the dish from side to side to make a light coating of sugar and discard any excess. Arrange the rhubarb evenly over the base of the dish and pour over the batter. Bake for about 40 – 50 minutes until the clafoutis has puffed up around the rhubarb and the top has browned. Sprinkle with icing sugar and serve warm.

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