Rhubarb clafoutis
- 60g ground almond meal
- 100g caster sugar
- 10g plain flour
- Pinch sea salt
- 250ml cream
- 2 eggs
- 3 egg yolks
- 1/2 bunch rhubarb, washed and cut into 4cm pieces
- 3 tbsp caster sugar
- Icing sugar to dust
As I am English, rhubarb holds a special place in my heart. Memories of crumbles, trifles and fools come flooding back.
When buying rhubarb, look for young, thin stalks. If they're too thick, they're likely to be overly fibrous. And it is true, the leaves are poisonous so throw them away.
Here's a dessert using one of my favourite fruits at its best now. Clafoutis is a wonderful French dessert classically made with cherries or stone fruit but Jane had no problem making the rhubarb "dry" enough to be used here. We use this method for other rhubarb recipes.
Method
Place the almond meal, sugar, flour and salt in a food processor and blend for 5
seconds. Add cream, eggs and yolks and process until smooth. Remove to a
container or jug.
The batter can be made the day before and kept in the
fridge.
Meanwhile, place the rhubarb on a lightly greased tray. Sprinkle
evenly with sugar and bake in an oven for 5-7 minutes or until just soft. The
rhubarb will continue cooking so don't worry if it's a little firm.
Pour
batter into four shallow dishes to come 2/3 of the way up the sides. Place
rhubarb gently on top in a row. Bake for 15-20 minutes or until puffed and
golden. The middle should be just set.
Dust with icing sugar and serve with cream or ice-cream.
