Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, rhubarb clafoutis (use exact same method for apples and pear too). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
See great recipes for Rhubarb clafoutis (use exact same method for apples and pear too) too! See great recipes for Rhubarb clafoutis (use exact same method for apples and pear too) too! Rhubarb clafoutis (use exact same method for apples and pear too) Ok this is very very similar to the berries clafoutis that I made recently but for rhubarb pear and apples the methodology varies slightly.
Rhubarb clafoutis (use exact same method for apples and pear too) is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Rhubarb clafoutis (use exact same method for apples and pear too) is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. 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 that.
The ingredients needed to make Rhubarb clafoutis (use exact same method for apples and pear too):
- Get For the rhubarb
- Prepare 4 sticks rhubarb
- Make ready 1 spoon sugar
- Make ready 1 teaspoon vanilla extract
- Take 1 spoon butter
- Take For the clafoutis
- Prepare 50 g sugar
- Get 50 g plain flour
- Prepare 3 eggs
- Get 175 mL milk
- Prepare 60 mL double cream
- Prepare Butter for the cake dish
- Make ready Icing sugar for decoration
Add the rhubarb and one tablespoon of the granulated sugar and fry for two minutes. Place the rhubarb slices into the base of the dish. Pour this mixture over the rhubarb - it will float to the top so sprinkle some more caster sugar on top to help sweeten the rhubarb. Rhubarb can be cooked on the stove or in the microwave, but I much prefer to bake it.
Instructions 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
Rhubarb holds its shape and colour much better if it's baked rather than stewed on the stove top, and I prefer to see the wonderful pieces of rhubarb rather than a mush of red strings. Though rhubarb is the star of this sauce, sweet apples and pears help to cut its characteristically sour flavor. Use this compote as an accompaniment to savory entrées, such as pork or poultry. Or serve it as a dessert dolloped with whipped topping. Toss the chopped rhubarb with the rosemary and coconut sugar and place in the bottom of a pie dish.
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