My Basket My Basket

Home Recipes Rhubarb clafloutis

Rhubarb clafloutis

By The Recipes Team

Print page

Share/Bookmark
Seasonal British fruit is sparse at this time of year, so three cheers for pretty pink forced rhubarb. It’s actually a vegetable but makes such tasty desserts, who are we to judge? Clafloutis is traditionally made with black cherries, but try this rhubarb clafloutis for a change.

Preparation: 15 minutes
Cooking: 45 minutes
Serves: 6

Ingredients

400g rhubarb, trimmed and cut into 5cm lengths
1 vanilla pod
25g butter
1 tbsp Acacia honey
50g ground almonds
2 tbsp plain flour
100g caster sugar
2 medium eggs
2 medium egg yolks
250ml double cream

Method

1. Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens). Arrange the rhubarb in a single layer in a shallow roasting tin. Split the vanilla pod in half lengthways and scrape out the seeds using the tip of a small knife. Dot the seeds over the rhubarb, along with the butter. Drizzle over the honey and roast for 15 minutes until tender.

2. Arrange the cooked rhubarb in a 1-litre shallow baking dish. Put the ground almonds, flour, caster sugar, eggs, egg yolks and double cream in a bowl. Whisk with an electric hand whisk until smooth, then pour over the rhubarb. Bake for 25-30 minutes until golden. Serve immediately.

Nutritional info
Per serving: 409 calories, 31.3g fat (15.3g saturated), 0.17g salt

Image credits: Philip Webb

Category Recipes, Posted 10:33 am, 23 September 2011

Post a comment

To comment you will need to sign in to M&S Stories using your existing
marksandspencer.com details.