rhubarb & ginger clafoutis

rhubarb & ginger clafoutis top

I love rhubarb, I really do. My family don’t really get it, but I don’t care I make them eat it anyway. I love when we start to see the new seasons rhubarb hitting the shelves, it’s even better when you know someone who grows it and they “can’t get through it all … and do I want any?”

Michelle insists she doesn’t like rhubarb and in the current and last house she lived in she always had an abundance growing. I was always the happy recipient of the brightly coloured stalks when they were ready. I made this with a lovely heat of ginger to accompany the first rhubarb of the season. Unfortunately, Michelle tasted it, and loved it! I fear my supply of fresh rhubarb may be a distant memory now!

rhubarb & ginger clafoutis side

rhubarb & ginger clafoutis

Serves 6

Ingredients

  • 400g rhubarb (washed and cut into bit sized chunks)
  • 3 tbsp caster sugar (plus extra for coating the dish)
  • 1 tbsp water
  • 5 stem ginger (drained and finely chopped)
  • 3 dsp stem ginger syrup

batter

  • 20g unsalted butter (plus extra for greasing the dish)
  • 2 eggs
  • 3 tbsp caster sugar
  • 1/2 tsp vanilla extract
  • 1 heaped tbsp plain flour
  • 50g whole milk
  • 75g whipping cream
  • pinch salt

Directions

Place the rhubarb, caster sugar and water into a small saucepan and soften the rhubarb. Take off the heat and stir through the stem ginger and syrup. Set aside.
batter
Gently heat the butter in a small saucepan until it has turned a pale brown colour, take care not to burn the butter - this happens really quickly! Leave the saucepan to the side.
Place the eggs, caster sugar and vanilla extract in a bowl and beat to a creamy consistency using an electric whisk. Add the flour and whisk again until smooth.
Slowly add the milk, cream, butter and salt and continue to whisk till smooth.
Prepare a 20cm oven proof dish by greasing it with butter and then coating the butter with a light dusting of caster sugar. Tip out any surplus sugar.
Stir the rhubarb and ginger mixture into the batter and pour immediately into the oven proof dish.
Place in a preheated oven at 160CFan and cook for 35-40 minutes, until you can insert a skewer and it comes out clean.
Serve immediately.

Note

You may wish to cut some of the rhubarb length ways and one of the stem gingers into thin slices. This allows you to place on top of the batter to decorate the clafoutis as we have done in this photo. However this is not necessary.

We love ginger and have added 5 stems, however please feel free to reduce of even cut out if you prefer.

We have used rhubarb and ginger, however feel free to use any soft fruits you fancy - cherries, apricots, peaches.

 

Using

This recipe has also been shared  Cook Blog Share. Head over and check out some other great recipes from fellow food bloggers.

2

Comments

  1. says

    I love rhubarb and your clafoutis recipe sounds heavenly. Whenever I see a recipe containing rhubarb I think about my granddad growing it in his garden, happy memories. Commenting at BritMums Baking Round-up Editor.

    • Michelle says

      Thanks Julie! Its a lovely dish. I admit to rhubarb being one of those things I always said I didn’t like until this dessert and the I think the sweet heat of the ginger changed that for me. Lovely story and memories for you. Cheers, Michelle

  2. says

    I love rhubarb too. I used to have a ready supply from our allotment, but our new plot doesn’t seem to like rhubarb, or vice versa! I’ve still managed to make a few rhubarby things this year so far. Love your clafoutis idea. I bet it was scrumptious with all that ginger in it too. #CookBlogShare.

    • Lesley says

      Thank you, rhubarb and ginger is one of my favourite combinations. Rhubarb is something I don’t grow as sadly I don’t have enough space, but I’m thinking on growing fruit and vegetables alongside my flowers (I’ve added artichoke to my flower bed) so might manage to squeeze some in! I love Rhubarb too much not to have my own supply!

  3. says

    This is a lovely recipe, not too much sugar considering it’s rhubarb, which is great! I employ a similar tough approach when it comes to people not liking something I’ve made – I make them eat it anyway! Thank you for sharing with #CookBlogShare:)

    • Michelle says

      Thanks Monica, its was a perfect sweetness as the stem ginger gives a stickiness to it as well that was very moreish! Really enjoying the #CookBlogShare community!

      Cheers
      Michelle 🙂

  4. says

    This looks awesome, I ADORE rhubarb, one problem, I’m dairy free, but boy do I like a challenge so will definitely be adapting this recipe for little old moi! #CookBlogShare

    • Michelle says

      Thanks Rebecca. Would love to see it adapted so others with intolerances and allergies can enjoy as well. Thanks for commenting too!:) Its been a great group to be part of as we are new to it!

      Cheers
      Michelle 🙂

  5. says

    that looks so good. I love rhubarb & luckily we have some growing in the garden, plus family members that donate some too!

    • Michelle says

      Thanks Angela. I think my idea of not liking came from a young age and I then thought I still didn’t like it, but I was so happily proven wrong! The stem ginger gives a lovely stickiness and heat to it.

      Michelle 🙂

    • Michelle says

      Thanks Louise, I must admit as one half of Lost in Food, for many years I said I didn’t like rhubarb! I happily grew in in my garden and gave it all away, much to my husbands dismay! Then Lesley made this for me, while her back was turned I had eaten almost half of it – so I can now happily say the rhubarb I grow is for my own use!

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