Rhubarb and ginger clafoutis, a classic flavour combination. Using the best of new season rhubarb and marrying it with the sweet fiery heat of stem ginger.
Rhubarb and ginger clafoutis is favourite dish of mine, but then again I love rhubarb. Indeed I can wax lyrical on the combination of rhubarb and ginger, flavour perfection!
My family don’t really share my love of rhubarb. However, I don’t really care – all the more for me! Indeed I feel excitement when the new seasons rhubarb starts hitting the shelves.
Even better if you know someone who grows it! “I’ve got too much and can’t get through it all … and do I want any?” Yes please! And when I can’t eat anymore I freeze it for use later.
You know you like rhubarb when you’re happy to eat it simply stewed and served on top of thick Greek yogurt. That said, I do have a naturally sour and bitter palette.
Can I prepare rhubarb clafoutis ahead of time?
Personally I wouldn’t, but that’s not to say that you can’t. Clafoutis is batter based, therefore starts to deflate as soon as it comes out of the oven.
I like to serve it warm from the oven, allowing it to cool for 5 minutes. There is certainly no harm in making it earlier and warming it up when you are ready to eat. However, you will have lost the light fluffiness of the dish.
Steps for making rhubarb clafoutis:
Preparing the fruit:
Making the batter:
Do I have to add the stem ginger?
I love ginger and have added 5 stems, however please feel free to reduce of even cut out altogether if you prefer.
Can I make this dish using other fruit?
Clafoutis is traditionally made with cherries, so the simple answer is yes! This recipe for rhubarb clafoutis is made with a lovely heat of ginger to accompany the first rhubarb of the Spring season. A classic combination of flavours.
However, feel free to experiment with other soft fruits. In Summer cherries, apricots or soft peaches work beautifully. In Autumn I’d opt for a lightly poached and spiced plum. I like to use the best fruits that each season has to offer.
How to decorate this rhubarb clafoutis:
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 shown in our photographs of the finished dish. However, this is not strictly necessary, you can just mix the rhubarb and ginger into the batter..
How do I serve this dish?
This dish is best served straight from the oven, as it will start to deflate quite quickly. I like to serve it with some vanilla ice cream. I then take the poaching syrup I set aside earlier and pour a little of it over the ice cream. Sweet perfection.
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Additional recipe suggestions:
Rhubarb Clafoutis with Stem Ginger
- 400 g 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
- 20 g unsalted butter (plus extra for greasing the dish)
- 2 eggs
- 3 tbsp caster sugar
- 1/2 tsp vanilla extract
- 2 tbsp plain flour
- 50 g whole milk
- 75 g whipping cream
- pinch salt
- Place the rhubarb, caster sugar, stem ginger, stem ginger syrup and water into a small saucepan and cook gently to soften the rhubarb. This will take approximately 5 minutes. Take care not to overcook the rhubarb you want to soften it, but it should still retain its shape. Once cooked, take off the heat and strain the fruit through a sieve. Set the fruit aside for later and save the poaching syrup.
- 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 with ice cream and pour over the poaching syrup..
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook