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  • Ruby Tandoh's Rhubarb Clafoutis

    From Ben Collver@1:124/5016 to All on Thu May 23 09:30:37 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ruby Tandoh's Rhubarb Clafoutis
    Categories: French
    Yield: 4 Servings

    30 g Unsalted butter
    2 lg Eggs
    60 g Plain flour
    100 g Caster sugar
    150 ml Double cream
    50 ml Milk
    2 ts Vanilla extract
    1 pn Salt
    300 g Rhubarb; trimmed to 5-7 cm
    -lengths
    Icing sugar; to serve

    Clafoutis batter is similar in composition to pancake batter, only
    richer (thanks to an ample measure of double cream) and lighter (due
    to less flour). It should emerge from the oven tender and quivering.

    Preheat the oven to 180°C/350°F/gas mark 4 and choose a baking tin
    or ovenproof dish roughly 15x22 cm.

    Melt the butter over a low heat. In a large bowl, whisk the eggs with
    the flour and the sugar until smooth and creamy. Add the double
    cream, milk, vanilla extract, salt, and half of the melted butter.
    Whisk to combine.

    Grease the dish with the remaining melted butter and arrange the
    rhubarb in it. Pour over the batter. Bake for 35-40 minutes. The
    clafoutis is ready when puffy, golden and barely quivering. Don't
    worry if it sinks as it cools this is normal. Serve warm, dredged
    with icing sugar.

    Recipe by Ruby Tandoh

    Recipe FROM: <gemini://gmi.noulin.net/cooking/68.gmi>

    MMMMM
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  • From Dave Drum@1:18/200 to Ben Collver on Fri May 24 07:25:04 2024
    Ben Collver wrote to All <=-

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ruby Tandoh's Rhubarb Clafoutis
    Categories: French
    Yield: 4 Servings

    Dat looks good. You can also put some of this over reqular panquakes
    for a similar taste ... but not texture.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rhubarb Sauce
    Categories: Five, Sauces, Fruits
    Yield: 2 Pints

    2 c Water
    2 c (level) sugar
    3 lb Rhubarb; in 1" pieces

    Make a syrup with the water and sugar. Boil together a
    few minutes.

    Add rhubarb to syrup when it starts boiling in center.
    Watch closely and let boil *JUST* *1* *MINUTE*

    Now here is the trick that makes ordinary rhubarb sauce
    a Sauce Deluxe: Pour into a bowl or pan with a tight
    cover. Leave tightly covered until cold, and you will
    find a sauce very different from any you have ever eaten.

    Good on I scream, panquakes, waffles, toast, biscuits,
    peanut butter sarnies, whatever you care to add it to.

    Originally from Recipes With A History; Yankee Magazine

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Ben Collver@1:124/5016 to Dave Drum on Fri May 24 10:23:51 2024
    Re: Re: Ruby Tandoh's Rhubarb Clafoutis
    By: Dave Drum to Ben Collver on Fri May 24 2024 07:25:04

    Title: Ruby Tandoh's Rhubarb Clafoutis

    Dat looks good. You can also put some of this over reqular panquakes
    for a similar taste ... but not texture.

    Nice! I thought you might like that recipe. Rhubarb is tart, right?
    How do you like quince preserves?
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  • From Dave Drum@1:3634/12 to Ben Collver on Sat May 25 06:03:00 2024
    Ben Collver wrote to Dave Drum <=-

    Title: Ruby Tandoh's Rhubarb Clafoutis

    Dat looks good. You can also put some of this over reqular panquakes
    for a similar taste ... but not texture.

    Nice! I thought you might like that recipe. Rhubarb is tart, right?
    How do you like quince preserves?

    I cannot recall ever having quince - in any form. Never been offered
    and I've never sought it out. Now I'm going to have to correct that
    lack. I do not like things that are "tooth achingly sweet". Which is
    why I like rhubarb and wild (not domestic) gooseberries.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gooseberry Fool
    Categories: Five, Fruits, Dairy
    Yield: 4 Servings

    1 pt Gooseberries; stemmed
    Sugar
    2 tb (to 3 tb) water
    1 c Heavy cream; whipped

    Put the gooseberries in a nonreactive saucepan with
    1/4 cup of sugar and the water. Cook very gently until
    the gooseberries are thoroughly done and soft enough to
    mash. Put them through a sieve or food mill and add
    sugar to taste. Fold the gooseberry puree through the
    whipped cream. Chill for several hours.

    Source: Unofficial Narnia Cookbook

    Uncle Dirty Dave's Archives

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