You know it's a bad sign when you don't even have the oomph to post about things you've made. Finally getting around to posting something I made back in late May when I could taste food, before a flu that's moved in for nearly six weeks.
Rhubarb-raspberry clafouti
From “Rhubarb Renaissance,” by Kim Ode
Ingredients
2 cups chopped rhubarb
1 cup fresh raspberries
½ cup powdered sugar, plus more for garnish
½ teaspoon cinnamon
3 eggs
½ cup sugar
½ teaspoon salt
1½ cups milk
1 tablespoon rum or brandy
1 teaspoon vanilla
¾ cup flour
Method
Preheat oven to 375 degrees. Coat a 10-inch pie plate or
quiche pan with cooking dish; you can get by with a 9-inch, but only if it’s
one of the deeper variety. You’re going to need a fair amount of pan space to
hold all the batter and fruit. Spread rhubarb and raspberries in the pan.
Sprinkle with powdered sugar and cinnamon. Bake for 10 minutes and remove from
oven.
Meanwhile, combine eggs, sugar, salt, milk, liquor and
vanilla with a blender or a whisk until smooth. Add flour and combine until
smooth.
Pour batter over fruit and bake for 20 to 25 minutes, or
until puffed and golden. Let rest for several minutes. Sprinkle with more
powdered sugar. Cut into wedges and serve. It calls for 6, but you can probably
get by with 8 servings without seeming too skimpy, if you prefer.
Rating: All right. Not a total wower or anything, but a tasty enough dessert when you're looking for a different take on rhubarb.
