Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, rhubarb clafoutis (use exact same method for apples and pear too). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Rhubarb clafoutis (use exact same method for apples and pear too) is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Rhubarb clafoutis (use exact same method for apples and pear too) is something that I’ve loved my whole life. They’re nice and they look fantastic.
This Rhubarb Clafoutis from River Cottage Every Day by Hugh Fearnley-Whittingstall begins with stalks of rhubarb briefly roasted with orange juice and cinnamon. When buying rhubarb, look for young, thin stalks. If they're too thick, they're likely to be overly fibrous.
To get started with this particular recipe, we must prepare a few ingredients. You can cook rhubarb clafoutis (use exact same method for apples and pear too) using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Rhubarb clafoutis (use exact same method for apples and pear too):
- Make ready For the rhubarb
- Get 4 sticks rhubarb
- Make ready 1 spoon sugar
- Make ready 1 teaspoon vanilla extract
- Take 1 spoon butter
- Prepare For the clafoutis
- Get 50 g sugar
- Make ready 50 g plain flour
- Take 3 eggs
- Get 175 mL milk
- Prepare 60 mL double cream
- Make ready Butter for the cake dish
- Get Icing sugar for decoration
Add the rhubarb and one tablespoon of the granulated sugar and fry for two minutes. Remove from the heat and set aside. For the batter, split the vanilla pod in half with a sharp knife and scrape out the seeds. Lay rhubarb in a single layer in the base of a large baking dish.
Steps to make Rhubarb clafoutis (use exact same method for apples and pear too):
- Preheat the oven on 180°C. Start by washing and chopping the rhubarbs into quite thick chunks approximately about 3-4 cm long. In a frying pan add some butter and one melted add the rhubarb and a teaspoon of vanilla and a spoon of sugar. Cool for approximately 2 minutes
- Lay the rhubarb on the dish and set aside to cool down.
- In a large bowl mix the sugar and the flower with a pinch of salt. Add the three eggs beaten. Finally add the milk and the cream and mix well
- Put the butter on top of the rhubarb. Put in the oven for about 30 min. Leave it to cool down and sprinkle with icing sugar before serving
Note - If you are using frozen rhubarb, thaw it first in a sieve over a bowl Using a wooden spatula fold in the chopped apples and rhubarb. Spoon batter into greased or paper lined muffin baking trays. Sprinkle the tops of the muffins with the topping mixture. Place them on a flat baking sheet pan. Arrange on bottom of each of prepared dishes.
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