Of the many types we like to make, the rhubarb is decidedly a house-favorite! [I am certain to feature other versions of clafoutis in the future….]
Preheat oven to 350. Prepare a pie or square baking dish: Butter & dust with sugar. Rough-chop your cleaned rhubarb & your candied ginger. Place the pieces in the prepared pan, spacing them evenly. In a mixing bowl, beat ½ cup of sugar with the eggs. Add milk, mix well. Slowly add the flour [sifting if desired,] stirring to incorporate. Stir in the Buttercup [or vanilla] baking extract & the melted butter. Pour your batter over the fruit; redistribute the pieces of rhubarb & ginger so they are evenly distributed if necessary.
Bake until cooked through & a knife inserted in the center comes out clean, about 35 minutes. Sprinkle 1 TBS sugar on top & return to the oven for an additional 2 minutes. Your clafoutis will puff up beautifully as it cooks, but will settle as it is removed from the oven -- No worries though! It will still be delicious! Despite being crustless, slice it up like pie to serve. Serve it warm or cold, with vanilla ice cream if desired.
Personally, I like to save a slice or two to eat cold the next morning with my tea!
I hope you give this ridiculously easy recipe a try-- Clafoutis just may be your new, favorite thing! It is quick & easy to make, & I find it disappears just as fast! Truly one of the best ways to enjoy rhubarb, this recipe is just the thing to make if you find yourself with a bunch you're not sure what to do with! Do let me know if you give it a try & please share what you think! Until next time --
Take care & take time to #StopAndEatTheFlowers
Lilac Honey Zabaglione [serves 4]
1 cup Heavy Cream
1 cup Lilac Flowers, removed from stems
4 Large Egg Yolks
½ tsp Vanilla Extract
1 tsp Almond Extract
1 ½ TSB Honey
¼ tsp Fresh Lemon Juice
Pinch Coarse Sea Salt
Strawberries, cleaned & sliced, a few whole for garnishes
I like strawberries with mine; they compliment the honey & lilac flavors well
Next Day: Strain the petals off from your cream. Lilac petals can be rinsed with water & added to your compost. Your cream will now be flavored with the lilacs &, depending on the color blossoms used, it may also be a soft, pale purple. Pour your lilac-cream into the bowl of mixer with whisk attachment. Prepare your double boiler [or fashion one with a glass mixing cup or bowl & saucepan] with water on the stove. Bring water to a boil. Place the egg yolks, honey, lemon juice, & salt in the bowl over boiling water & whisk until doubled in volume, about 10 minutes. Keep it moving to avoid scrambling the eggs & it will easily double in volume. Add the baking extracts. Turn heat off.
This is one of my favorite ways to use lilacs. I also love to infuse honey with them & make lilac syrup for use in drinks. This year, I just may add some to my witch hazel too--we shall see! I hope you give this recipe a try-- Please let me know what you think!
Until next time -- Stay safe & take time to #StopAndEatTheFlowers