Clafoutis is traditionally a fruit dessert, usually using cherries. I have used rhubarb from my freezer, which I picked from the garden last summer. I also added frozen raspberries, because they are not in season in NZ right now.
I don't think there could be an easier and more delicious dessert to make, when you are having a dinner party.
I also made an coconut cream and ginger ice cream. This recipe is found under sweets. So easy and no ice cream maker, eggs or cream needed.
Raspberry and Rhubarb Clafoutis Recipe
serves 8
- Oven dish 35cm with sides - grease sides with butter
- Oven 180c
400g rhubarb, washed and trimmed into 4cm pieces and then cook them. If they are frozen you do not have to cook them.
500g fresh or frozen raspberries
4 eggs
1 egg yolk
1 tbsp vanilla extract
2/3 cup flour - I have not tried this but you could use ground almonds for gluten free.
400ml organic whole milk
200ml cream
4 tbsp honey or rice malt syrup
Method
1 - Lay your cooked (or frozen )rhubarb and frozen or fresh raspberries on the base of your oven dish.
2 - Whisk together sweetener, flour, eggs, yolk, milk, cream and vanilla.
3 - Pour over the fruit and cook for 45 minutes or until cooked in the middle and then rest for 10 minutes.
Serve with homemade ice cream.
I served mine with coconut cream and preserved ginger ice cream. (recipe under sweets)
I loved this coconut cream / ginger ice cream I made.
bon appétit