It’s all of these wonderful things – and I understand if that still doesn’t pique your interest, but I would still highly recommend it (if nothing else, it’s enigmatic – an enigmatic dessert, imagine! Available wherever books are sold. Change ), You are commenting using your Google account. pinch salt. It has a lovely consistency—somewhere in between a cake and custard with little bites of sweet-sour rhubarb running through it. so figured I might as well find out what this mysterious French dish was (even if it did kill me)! Copyright © 2009. Fearnley-Whittingstall recommends eating the clafoutis warm, but I prefer it cooled to room temperature and served with a dollop of barely sweetened cream. Gradually stir in the flour from the sides, until the mixture comes together, then beat in the milk, a little at a time, mixing well. Once cooled and arranged… May 6, 2020 - The classic French version is studded with cherries and baked but the same recipe could be used for nearly any spring or summer fruit. Adapted from River Cottage Every Day by Hugh Fearnley-Whittingstall. Cut the rhubarb into 2-inch lengths and put in a baking pan with a good pinch of cinnamon, if using, the orange juice, and 2 tablespoons of the sugar. Just make sure you wrap it tightly or use an airtight bag. Grease a 10-inch/25 cm round baking dish or similar and set aside. For the filling, melt the butter over a medium heat in a frying pan. ( Log Out /  1 cup caster sugar. Bake for 35 to 40 minutes, until golden and puffy on top – it will feel slightly firm to touch, but will still be fragile. 2 tbsp honey. Learn more on our Terms of Use page. Add a rating: Comments can take a minute to appear—please be patient! And the clafoutis should look lovely and golden on top when it’s done! You’ll see in my photo that the top of the clafoutis looks rather uncooked – that’s because I baked it in a springform cake tin and most of the clafoutis escaped out the side! pinch cinnamon (optional) Method. This dessert really took me by surprise – let me paint a picture… It was a Wednesday afternoon. the newest River Cottage book- fantastic) serves 6 (but I doubled it, and served it in a large springform, which worked great) 1 pound rhubarb a pinch of cinnamon grated zest of 1/2 orange and the juice of the whole fruit 1 cup sugar 1/2 cup all-purpose flour Defrost in the fridge overnight and reheat in a low oven (best served warm!! Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey, Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy, Grated zest of 1/2 orange and the juice of the whole fruit, Confectioners’ sugar for dusting (optional). All Rights Reserved. Some HTML is OK: link, strong, em. I had finished work early and had a few hours to myself. Her writing on food and travel has been published in Eater, Philly Voice, Philadelphia Magazine, and more. 1 cup full-cream milk. Published by Ten Speed Press, a division of Random House, Inc. While most fruit-centric desserts require a little bit of pastry making (think pies and tarts), a skill that some of us haven't yet perfected, a clafoutis is the prefect dessert for pastry novices. Sorry, your blog cannot share posts by email. We reserve the right to delete off-topic or inflammatory comments. Clafoutis can be made with different fruits such as plums, cherries, berries, pears etc. Bake for 35 to 40 minutes, until golden and puffed up. Cookbook czarina, Philadelphia area cocktail correspondent. Rhubarb Clafoutis from Hugh Fearnley-Whittingstall, River Cottage Every Day (yes! I also had rhubarb in the fridge that was going on a week old – seriously sad times. Serve immediately! We may earn a commission on purchases, as described in our affiliate policy.