I love rhubarb.
It’s the sweet/tart thing. It’s my favorite–I’d much rather have a sweet/tart dessert than chocolate anytime.
I was having a heck of a time locating any rhubarb for the longest, until finally I spied it at the local grocery store. Just sitting there, like no one had even touched any of it. Needless to say, I had to grab a big bag before I even had any plans for it.
I chose to make a clafoutis for a couple of reasons. 1) Ease. 2) I’ve never made one. That seems to be a pattern with me, doesn’t it?
Clafoutis is basically a baked custard with fruit in it. Traditionally, it’s made with black cherries.
You have to roast the rhubarb first. Just pop it into the oven with some orange juice and sugar and let it get a little caramelized.
While the rhubarb is cooking, you make the batter. That’s another good thing about clafoutis. There is no crust, no greasing and flouring. It’s just a quickie custard batter.
In your dish—use a pie dish or a cake mold or springform, whatever you like–arrange the cooled fruit.
Pour the batter over the top.
And bake it. Really, that’s it.
You can shake some powdered sugar over the top, you could serve it with a little ice cream, or you can whip up a little heavy cream and serve it with a dollop.
I recommend the whipped cream.