The Thread
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Making rhubarb clafoutis with Manon Lagrève
“With Mother’s Day approaching, The White Company asked me to reflect on what motherhood means to me,” says Manon. “I thought about the three values I am trying to share with my daughter every day: my love for learning and exploring, my love for being generous and, of course, my love and respect for food – which is why I love it when she helps me bake.”
Simple rhubarb clafoutis
“There is nothing simpler than a clafoutis. Traditionally made with black cherries, it is also delicious with other seasonal fruits, like rhubarb. It is essentially a thick crêpe batter that becomes a flan-like consistency when baked.”
Ingredients:
600g rhubarb
6 large eggs
250g caster sugar + 1 tbsp to sprinkle
100g crème fraîche
1 tsp vanilla paste or extract
200g plain flour
1 pinch of salt
300ml milk
Method:
Wash the rhubarb sticks and dice into around 2cm chunks. Bring a medium pan of water to a simmer and blanch the rhubarb for four minutes. Drain and set aside.
For the batter, beat together the eggs and sugar. Mix through the crème fraîche and vanilla then add the flour, plus a pinch of salt, and the milk. Mix until well combined.
Butter and flour your large heart dish, pour in the clafoutis batter, add the poached rhubarb on top and sprinkle with a little bit of sugar.
Bake for 45 minutes at 170°C/150°C fan/gas 3. Serve warm with a scoop of ice cream, or cold with a drizzle of cream.
Manon is a baker, cook and Great British Bake Off alumni. Her cookbook, “Et Voilà!”, is available now.
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