Rhubarb and ginger clafoutis, a classic flavour combination. Using the best of new season rhubarb and marrying it with the sweet fiery heat of stem ginger.
Rhubarb and ginger clafoutis is favourite dish of mine, but then again I love rhubarb. Indeed I can wax lyrical on the combination of rhubarb and ginger, flavour perfection! My family don’t really share my love of rhubarb. However I don’t really care – all the more for me! Indeed I feel excitement when the new seasons rhubarb starts hitting the shelves. Even better if you know someone who grows it! “I’ve got too much and can’t get through it all … and do I want any?” Yes please! And when I can’t eat anymore I freeze it for use later!
Michelle is not a fan of rhubarb. Yet she has always grown it in her garden! I am often the recipient of these brightly hued stems when they were ready. You know you like rhubarb when you’re happy to eat it simply stewed with a blob on yoghurt on top. However I do have a naturally sour and bitter palette.
Our recipe for rhubarb & ginger clafoutis is made with a lovely heat of ginger to accompany the first rhubarb of the season. This is a classic combination of flavours and one that works equally well in a crumble. The day we cooked this Michelle decided she would have a taste. Unfortunately, Michelle tasted it, and loved it. I fear my supply of fresh rhubarb may be a distant memory now!
If you like this simple sweet treat and fancy trying another straight forward recipe then give our Eve’s Pudding a go.
The perfect pairing of rhubarb and ginger in a soft and light batter.
- 400 g rhubarb washed and cut into bit sized chunks
- 3 tbsp caster sugar plus extra for coating the dish
- 1 tbsp water
- 5 stem ginger drained and finely chopped
- 3 dsp stem ginger syrup
- 20 g unsalted butter plus extra for greasing the dish
- 2 eggs
- 3 tbsp caster sugar
- 1/2 tsp vanilla extract
- 1 heaped tbsp plain flour
- 50 g whole milk
- 75 g whipping cream
- pinch salt
Place the rhubarb, caster sugar and water into a small saucepan and soften the rhubarb. Take off the heat and stir through the stem ginger and syrup. Set aside.
Gently heat the butter in a small saucepan until it has turned a pale brown colour, take care not to burn the butter - this happens really quickly! Leave the saucepan to the side.
Place the eggs, caster sugar and vanilla extract in a bowl and beat to a creamy consistency using an electric whisk. Add the flour and whisk again until smooth.
Slowly add the milk, cream, butter and salt and continue to whisk till smooth.
Prepare a 20cm oven proof dish by greasing it with butter and then coating the butter with a light dusting of caster sugar. Tip out any surplus sugar.
Stir the rhubarb and ginger mixture into the batter and pour immediately into the oven proof dish.
Place in a preheated oven at 160CFan and cook for 35-40 minutes, until you can insert a skewer and it comes out clean.
You may wish to cut some of the rhubarb length ways and one of the stem gingers into thin slices. This allows you to place on top of the batter to decorate the clafoutis as we have done in this photo. However this is not necessary. We love ginger and have added 5 stems, however please feel free to reduce of even cut out if you prefer. We have used rhubarb and ginger, however feel free to use any soft fruits you fancy - cherries, apricots, peaches.
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