Rhubarb clafoutis from River Cottage Every Day (page 355) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Zosia on April 27, 2016

    I used the first of the season's rhubarb which is roasted first with orange and cinnamon to make this delicious dessert. Though the liquid generated isn't used in the clafoutis, those flavours were present in the rhubarb. Mine took a little longer to bake than the time stipulated. I served it with fresh strawberries and a drizzle of the rhubarb roasting liquid.

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