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Roasted Rhubarb (or other fruit) Clafouti

kept byBluemuse
recipe byThe Kitchn

Note: Idid this with cranberries and it came out well.

What's a gal to do when left alone with a bunch of shockingly red spring rhubarb, a few spare eggs, and a meager cup of milk in the fridge? Why, make clafouti!
Clafouti is that brilliant French dessert made by pouring an eggy batter over fresh fruit. This bakes into a soft, vanilla-scented custard that is firm enough to serve in slices but soft enough to eat with a spoon.

Rhubarb makes a great alternative to the cherries that are traditionally used to make clafouti. Roasted in the oven with just a few spoonfuls of sugar, the rhurbarb becomes soft and slightly caramelized while retaining its signature tart flavor. The pieces retain their shape during roasting and baking for a pretty presentation, but then melt like jam as soon as you take a bite.

One of the best things about clafouti is eating the leftovers for breakfast the next day. The custard firms up as it chills, becoming ever-so-slightly chewy. Promise us you'll save one little slice for yourself and hide it in the back of the fridge for later.


Serves 4-6
For the Rhubarb:
2 cups (8 1/2 ounces, about 3 long stalks) diced rhubarb
2 tablespoons granulated sugar
1/2 teaspoon cinnamon

For the Clafouti
1/3 cup (2 1/2 ounces) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (8 ounces) whole milk
1/2 cup (2 1/2 ounces) all-purpose flour
1 teaspoon lemon zest
pinch of salt



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