Rhubarb and vanilla clafoutis

Ingredients

20g butter

400g forced rhubarb

1tbs granulated sugar

1 Vanilla Pod

150ml full fat milk

150ml double cream

2 eggs and 3 egg yolks

120g caster sugar

25g plain flour

Method

Preheat the oven to 190°C. 

For the filling, melt 20g of butter in a frying pan and add 400g of forced rhubarb, which has been cut into 2 inch pieces. Sprinkle in one tablespoon of granulated sugar and fry for a couple of minutes. Remove from the heat and set aside.

For the batter, split one vanilla pod in half with a sharp knife and scrape out the seeds. 

In a separate pan, place 150ml of full fat milk, 150ml of double cream and the vanilla seeds and pod over a medium heat and heat until it comes to a gentle simmer. Remove from the heat, then leave to cool and for all the flavours to infuse. 

Next, whisk together 2 eggs and 3 egg yolks in a mixing bowl until light and frothy, add 120g of caster sugar and whisk until well-blended. Fold in 25g of plain flour and gradually pour the cooled milk and cream mixture into the mixing bowl, removing the vanilla pod. 

Butter a shallow ovenproof dish and lightly sprinkle with some granulated sugar. 

Place the rhubarb in the dish, pour in the batter and bake in the oven for 25 minutes, or until golden-brown and firm.

Tip: if a lot of liquid has been released from the rhubarb during the cooking process you can drain some of this off before adding the batter.

Serve straightaway with a dusting of icing sugar and a scoop of vanilla ice cream. 

Products Used