Rhubarb and Raspberry Clafoutis
Photography by Sarah Tuck.
This is one of my favourite desserts, tart rhubarb and sweet raspberries tucked into pillowy custard – totally luscious.
Serves: 6
INGREDIENTS
400 grams rhubarb, washed and trimmed into 4cm pieces
⅓ cup caster sugar
2 teaspoon vanilla extract
finely grated zest of 1 orange
2 tablespoons freshly squeezed orange juice
200 grams fresh or frozen raspberries
1 tablespoon butter
⅓ cup flour
2 eggs
1 egg yolk
200ml whole milk
100ml cream
23cm round ovenproof dish
METHOD
Preheat oven to 180˚C. Lay rhubarb in a single layer in the base of a large baking dish. Mix 2 tablespoons sugar, 1 teaspoon of vanilla, the orange zest and juice and pour over rhubarb, tossing gently to coat. Cover with tinfoil and bake for 12 minutes, or until just soft. Remove from the oven, add raspberries (if using frozen raspberries, defrost in a sieve first so they're not too wet), toss gently and leave to combine and cool.
Butter a 23cm round ovenproof dish (a deep oven-proof frying pan can be used). Whisk flour, remaining sugar, eggs, yolk, milk, cream and remaining vanilla until smooth.
Blob rhubarb and raspberries into the prepared dish (reserve any rhubarb juices to drizzle over ice cream if you wish when serving) and pour over custard mix.
Bake for 40–45 minutes until just set in the middle. Remove from the oven, leave for 5–10 minutes to rest and set up, then dust with icing sugar and serve with vanilla bean ice cream.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!