20gunsalted butterplus extra for greasing the dish
2tbsp plain flour
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..
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 stem 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.Rather than discard the poaching syrup, keep it aside. Then serve the clafoutis with ice-cream and pour over the remaining sweet syrup.