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Making rhubarb clafoutis with Manon Lagrève
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.
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:
20 ounces rhubarb
6 large eggs
1 ¼ cups granulated sugar + 1 tablespoon to sprinkle
½ cup crème fraîche
1 teaspoon vanilla paste or extract
1 ¾ cups all-purpose flour
1 pinch of salt
1 ¼ cups 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 338°F. 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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