Is there anybody who doesn’t like rhubarb? Until recently I haven’t known quite well how many varieties of rhubarb have. I knew just the one that can be bought on market, which is usually very sour and very green. If You peel the lovely red stalks the color turns into green, and You can bake whatever the color of that is not very appetizing, specially not on photos. Did You know that rhubarb is often associated with strawberry in sweets just to mask the green color?
This year I decided to discover the amazing forced rhubarb produced in Yorkshire.
I inquired right in advance when it’s in season, which type is the best one, and a couple of days ago I received my order: a huge, ruby red bunch of rhubarb stalks freshly picked in Yorkshire. First of all I tasted raw: it was not sour at all. Then I baked a pie. It was lovely red after baking! I didn’t need at all to add strawberry to have a nice color, it was ruby red itself! And then I baked a clafoutis. The best clafoutis I’ve ever eaten. The recipe was inspired by Marie at The English Kitchen, I didn’t modify at all because it was perfect overall.
400 gr rhubarb (cc 4 long stalks)
25 gr butter
1 teaspoon vanilla paste
1 tbsp honey
50 gr almond (usually ground, I used sliced)
100 gr granulated sugar
2 tbsp plain four
2 egg yolks
250 ml double cream
- Preheat oven to 180 C. Cut the stalks to 2 cm long pieces, arrange on the bottom of an oven proof dish. Pour over honey and vanilla paste then mix well with a spoon. Dot with diced butter and roast in the oven for 10-15 minutes.
- Meanwhile prepare the batter: mix flour, almond, sugar, eggs and egg yolks. Add cream gradually while stirring with a wire whisk until it gets smooth. Remove the dish from the oven, pour the batter over the roasted rhubarb. Bake for 20-25 minute, or until golden.
- Serve with icing sugar or plain.