Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. This Rhubarb Clafoutis from River Cottage Every Day by Hugh Fearnley-Whittingstall begins with stalks of rhubarb briefly roasted with orange juice and cinnamon. Serious Eats offers a wealth of rhubarb suggestions, but one of the most alluring is the Rhubarb Clafoutis from Hugh Fearnley-Whittingstall’s “River Cottage Every Day” cookbook. This Rhubarb Clafoutis from River Cottage Every Day by Hugh Fearnley-Whittingstall begins with stalks of rhubarb briefly roasted with orange juice and cinnamon. All products linked here have been independently selected by our editors. And so, armed with a hot cup of tea and the fading light outside the kitchen window (not sure how that relates, but it sounds good? ( Log Out / Turns out that it didn’t kill me. Once cooled and arranged… May 6, 2020 - The classic French version is studded with cherries and baked but the same recipe could be used for nearly any spring or summer fruit. 3 eggs. Make a well in the centre and add the lightly beaten eggs. Rhubarb Clafoutis from Hugh Fearnley-Whittingstall, River Cottage Every Day (yes! Method. Subscribe to our newsletter to get the latest recipes and tips! Once cooled and arranged in a baking pan, an eggy batter is poured over them and the cake is baked until slightly browned and puffy. Turn the oven temperature down to 350°F. Lightly butter a 10-inch round baking dish or an 8-by-10-inch rectangular one. pinch cinnamon (optional) Method. Preheat the oven to 200°C fan-forced. Change ), You are commenting using your Facebook account. Her writing on food and travel has been published in Eater, Philly Voice, Philadelphia Magazine, and more. Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop. Sorry, your blog cannot share posts by email. While most fruit-centric desserts require a little bit of pastry making (think pies and tarts), a skill that some of us haven't yet perfected, a clafoutis is the prefect dessert for pastry novices. Copyright © 2009. All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd. I have no idea what the official pronunciation of this French beauty is, but that was a well-pondered guess, so it better be pretty accurate! Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey, Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy, Grated zest of 1/2 orange and the juice of the whole fruit, Confectioners’ sugar for dusting (optional). Post was not sent - check your email addresses! Gradually stir in the flour from the sides, until the mixture comes together, then beat in the milk, a little at a time, mixing well. the newest River Cottage book- fantastic) serves 6 (but I doubled it, and served it in a large springform, which worked great) 1 pound rhubarb a pinch of cinnamon grated zest of 1/2 orange and the juice of the whole fruit 1 cup sugar 1/2 cup all-purpose flour Grease a 10-inch/25 cm round baking dish or similar and set aside. I’d never eaten clafoutis before, partly because I really had no idea what it was, and partly because it’s French (no, I’m not kidding! Published by Ten Speed Press, a division of Random House, Inc. Change ), You are commenting using your Google account. Post whatever you want, just keep it seriously about eats, seriously. I also had rhubarb in the fridge that was going on a week old – seriously sad times. This Rhubarb Clafoutis from River Cottage Every Day by Hugh Fearnley-Whittingstall begins with stalks of rhubarb briefly roasted with orange juice and cinnamon. Clafoutis can be made with different fruits such as plums, cherries, berries, pears etc. Add the Make a well in the center and add the beaten eggs. Cut the rhubarb into 2-inch lengths and place in a ceramic dish or baking pan with the orange juice and honey. You can use the same method to make clafoutis with other firmer fruit as well, like apples and pears, so you … It’s all of these wonderful things – and I understand if that still doesn’t pique your interest, but I would still highly recommend it (if nothing else, it’s enigmatic – an enigmatic dessert, imagine! This dessert really took me by surprise – let me paint a picture… It was a Wednesday afternoon. ), I perused my recipe books for inspiring rhubarb recipes. 1 cup full-cream milk. You’ll see in my photo that the top of the clafoutis looks rather uncooked – that’s because I baked it in a springform cake tin and most of the clafoutis escaped out the side! Gradually stir in the flour from the sides, mixing well, then beat in the milk, a little at a time, mixing well. Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to email this to a friend (Opens in new window), View therestlessbaker’s profile on Instagram, View +TheRestlessBaker’s profile on Google+, Follow The Restless Baker on WordPress.com, Mary Berry's Double Chocolate Chip Cookies. Have you cooked this recipe? The classic French version is studded with cherries, but the same recipe could be used for nearly any spring or summer fruit. Clafoutis is best when eaten warm, but it's not bad when cold, either. There's no kneading, rolling, cutting, or crimping—It's a dead simple cake that requires nothing more than a little measuring and stirring, basically a custard batter fortified with a bit of flour. ( Log Out / 1/3 cup plain flour. I had finished work early and had a few hours to myself. I basically gave up and decided to make the first recipe I found, but it’s a good thing I did! But it’s hard to describe what it’s really like. On the contrary, clafoutis has to be one of the easiest, quickest and yummiest desserts I’ve ever made! Once cooled and arranged… Jan 26, 2012 - The classic French version is studded with cherries and baked but the same recipe could be used for nearly any spring or summer fruit. Toss well and bake in the oven for 10 to 15 minutes, or until the rhubarb is tender and the juice is beginning to caramelise. Some HTML is OK: link, strong, em. The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it. https://www.seriouseats.com/recipes/2011/04/rhubarb-clafoutis-recipe.html Bake for 35 to 40 minutes, until golden and puffy on top – it will feel slightly firm to touch, but will still be fragile. Stir in orange zest and a pinch of cinnamon, if you like. Defrost in the fridge overnight and reheat in a low oven (best served warm!! Toss well and roast in the oven for 10 to 15 minutes, or until tender and just beginning to caramelize around the edges. So don’t use a springform cake tin!! ( Log Out / Change ). Arrange the rhubarb in the buttered dish and pour the batter over. This Rhubarb Clafoutis from River Cottage Every Day by Hugh Fearnley-Whittingstall begins with stalks of rhubarb briefly roasted with orange juice and cinnamon. Once cooled and arranged… May 31, 2020 - The classic French version is studded with cherries and baked but the same recipe could be used for nearly any spring or summer fruit. Some comments may be held for manual review. Rhubarb Clafoutis From Hugh Fearnley-Whittingstall’s River Cottage Serves 8-10 | Allow 1 hour . 1 cup caster sugar. Fearnley-Whittingstall recommends eating the clafoutis warm, but I prefer it cooled to room temperature and served with a dollop of barely sweetened cream. But it’s not true, I made it up. Clafoutis can be successfully frozen! Arrange the drained rhubarb in the buttered dish and pour the batter over. klah-FOO-tee, the official pronunciation of this amazing dessert, in case you were wondering. It’s like a cake with only a touch of flour; like a massively thick pancake; like a baked custard with fruit. Preheat the oven to 180C/350F/Gas 4. Oh wait, you don’t have to). Add a rating: Comments can take a minute to appear—please be patient! We reserve the right to delete off-topic or inflammatory comments. And if you still need one more reason to try it, here it is: it looks super impressive when topped with icing sugar and a huge dollop of cream – the important thing is that it makes you look like an amazing cook! A perfect accompaniment for turkey, mashed potatoes, and stuffing. If you don’t like orange or cinnamon, feel free to omit these ingredients – but try replacing them with other flavours like lemon, honey, nutmeg, cloves etc., as they give a nice flavour to the dish.