Camden New Journal - Reciepe for Rhubarb clafoutis by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 29 July 2008

Clare Latimer's recipe for
Rhubarb clafoutis

Rhubarb clafoutis
A classic French dish, usually using cherries, but you could try apricots, plums or peaches and it is a good way to get your daily dose of fruit.

Ingredients
Serves 4-6
450g tender rhubarb wiped and cut into
1-inch strips
2 tbsp kirsch 2 tbsp dark brown sugar
400ml pint milk, warmed
3 eggs
3 tbsp caster sugar
3 tbsp plain flour
1 desp ground almonds
1 tbsp butter, softened
A little icing sugar.

Method
Put the rhubarb into a bowl with the kirsch and brown sugar and stir well. Leave for one hour.
Preheat oven temperature to 190C/ 375F/ gas 5. Put the milk, eggs, caster sugar and flour together in a blender and whisk well.
Butter an ovenproof dish (approx 30cm x 24cm) and arrange the rhubarb in the dish. Pour over the batter and cook in the oven for 30-35 minutes.
When cooked dust with icing sugar and serve immediately.

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