‘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
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.