Rhubarb clafoutis (use exact same method for apples and pear too)

‘Clafoutis’ is a simple French dessert and it is like thick custard. Traditionally Clafoutis is made with Cherries, but I use a variety of Fruit. Peaches and Nectarines are good. Raspberries are also great. Just fill a pie dish with Fruit, cover with the batter, and bake it in the oven. It is absolutely easy to make. I think this Pear version is my favourite. If you have Ripe Pears, why don’t you try it?

Clafoutis is a delicious dessert and it is easy to make. I often use soft fruit such as Cherries, Raspberries, Peaches, Ripe Pears, OR etc. Today I wanted to use Apples, but I didn’t want to bother pre-cooking them, so I sliced them thinly and combined with the batter. It turned out really good. This is how I made it.

‘Clafoutis’ is a simple French dessert and it is really quick and easy to make. Traditionally Clafoutis is made with Cherries, but I use a variety of Fruit. Ripe Pears, Peaches and Berries are perfect. Today I made this Prune version, because I wanted to make a dessert using Dried Prunes. It was absolutely delicious.

This is a humble fruit tart with no crust. You can make with any fruit in season. This time I used Cherries but Peaches, Nectarines and Ripe Pears are also very good. Alter the amount of Sugar depending on the sweetness of the fruit.

A very simple French pudding, great for celebrating summer berries or cherries too.

Typical dish from France, in my eyes clafoutis is to french what crumble is to British people - a way to make a dessert from whatever fruit is in season. You can make it with cherries, apricots and many other fruit too, the idea is always the same though.

I borrowed the recipe but I used frozen raspberries which resulted in them spreading and making the pudding look more like a pizza!

Delicious little deserts and so easy to make. Use whatever fruit you gave handy, fresh, tinned or frozen and defrosted. I prefer berries, peaches, plums or roasted rhubarb.

This cute single serve Clafoutis is perfect if your craving something a little sweet and only takes minutes to make. It's light, fluffy and very morish!Beautiful either served as it is, still warm - or with a scoop of vanilla ice cream or drizzle of single cream on top.#clafoutis #cherries #sugar #flour #eggs #sweet #dessert #treat #forone #singleserve #skillet #cream #wholemilk #icingsugar #fruit #french

#ChristmasGiftIt's a French classic dessert. Its very fast and easy to make. The batter on top is flavoured & nourish better than the crumble or other bought sponge cake. Could use stone fruit stone sliced, plums, rhubarb, frozen or tin fruits.

My ‘Cherry Clafoutis’ recipe is really versatile and the simple batter can be baked with a variety of fruit. Today I used Raspberries. As Raspberries were quite sour, I added extra Sugar. Clafoutis is an absolutely easy and delicious dessert to make.

A quick, easy and tasty dessert to make

‘Clafoutis’ is one of the desserts that I often make. It is absolutely easy and delicious. I use a variety of Fruit, but often use Cherries OR Ripe Pears. The other day, I came across a ‘Savoury Clafoutis’ that looked like a quiche. That inspired me to make this ‘Savoury Clafoutis with Mushrooms’. Same as sweet ‘Clafoutis’, it is absolutely easy to make.

Clafoutis originated in the 19th century in a region in south-central France called Limousin. The name comes from either the Occitan word ‘clafir’ (to fill) as it was popular to fill a dish with fruit and batter or from old French ‘claufir’ (to fix with nails) explained as the cherries have the appearance of nail heads where our English word ‘clout’ comes from.The original recipe Clafoutis aux Cerises is made with unpitted cherries as the pits contribute to the subtle bitterness but I’m not sure anyone would appreciate munching on cherry pits especially since they contain cyanide.I first came across Clafoutis as a teenager. My parents often hosted foreign students and Dr Fabienne invited me to France to spend the summer with her children. It was nerve-racking but exciting flying on my own at such a young age to Paris with a large ‘unaccompanied’ name tag hanging around my neck like Paddington Bear. The summer was glorious, mostly spent at her beautiful farmhouse in Compiègne and here I ate the most glorious food and learned to make clafoutis with pears picked from the garden.Traditionally Clafoutis is a sweet dessert however, the fluffy and creamy batter also makes an excellent host for vegetables such as asparagus, green beans, artichoke, spinach and courgettes. I’m using fine asparagus, broad beans and deliciously salty and lemony Pant-Ys-Gawn goats’ cheese from Govilon in Abergavenny, Wales. This dish is ideal for a picnic or brunch in the garden.#GlobalApron

I made this for the family using Greek yoghurt and ground almonds, to make a lighter, #glutenfree cake. You can use soy yoghurt to make it #dairyfree too.#BerryBonanza

Light and buttery biscuits with homemade rhubarb jam! I made this for Valentine’s Day. 🧸💝

I made this delicious delicious dessert with Emily today on IGTV live. Rhubarb is a seasonal fruit/vegetable in the uk at the moment so I am so happy to make this dessert with Emily live. A lot of people in the uk grow rhubarb in their own garden so this is a great recipe to make!!This is my take on from Emily’s recipe with changing a few ingredients. Please check Emily’s recipe here too https://cookpad.wasmer.app/uk/recipes/14641578-rhubarb-fool#rhubarb#rhubarbceumble#dessert#yummytreat#seasonalingredients#cookeverypart#kitchenbingo

I recently discovered the recipe for a chocolate topping for eclairs that remains just firm but really glossy. They look and taste so much better than my old recipe.

I always think that strawberry goes well with all kind of dessert and here is my recipe for Christmas Dessert. Enjoy:)

I made this to use up some fruit and to see how adaptable the pear/blackberry recipe was 😁This works as a basic vegan/GF mix that you can add different fruit and spices to. And i love pear and rhubarb with ginger 💖

Rhubarb can be used for many desserts, but I believe this is the easiest way to use it. Just add thinly sliced Rhubarb to Cupcakes. I used my ‘Basic Plain Cupcakes’ recipe but I increased the amount of Sugar as Rhubarb is quite sour. You don’t need to precook Rhubarb. Crunchy crumble topping is optional. You may prefer decorating the cupcakes with cream OR icing.

If you're struggling to use up all that rhubarb in your garden or just like the taste of rhubarb, then look no further! This syrup is great for cocktails, over ice-cream and can be used to flavour all sorts of other yummy treats. #eattherainbow

Semi-freddo is an Italian dessert, which because the mixture is whipped doesn't freeze completely solid ('half cold') so it can be sliced and served straight from the freezer. This is a lovely version from BBC Good Food, which looks really impressive turned out of its tin and decorated. It's also a much simpler way to make an iced dessert, as there's no custard to make and no churning. I'm going to be making more of these! If you don't have any rhubarb you could use slightly poached raspberries instead.

Don't use Cooking Apples such as Bramley's . Did gain information from the Internet on the Subject of Rhubarb Crumbles . If using Apples is best too use Dessert Apples such as Cox's Apples , Braeburn's , or Granny Smiths

It was Mother's Day. I asked mum what she’d like. “Something with rhubarb and ginger in, please” was her reply. I had not done anything with rhubarb before, and I knew she was also a frangipane fan so I thought about how I could combine the two. Rhubarb and ginger underneath a delicious frangipane topping. It’s actually quite easy to make and perfect if you have any rhubarb growing at the bottom of the garden and don’t know what to do with it outside of putting it in a crumble!

To-die-for Rhubarb Crumble. You can get it ready to bake in the oven in just minutes, and it'll be ready by the time dinner or lunch is over. It's inspired by my grandma who used to make all sorts of desserts and jams with the rhubarb from her garden. I love mixing in nuts into the crumble topping because it makes it soooo much more flavorful. Of course, you can leave them out if needed though. The rhubarb will be oh-so wonderfully soft and bubbly after baking, but still retain its signature tartness!

Using the last of the winter store of frozen apple and rhubarb. Amount of fruit varies.

This Strawberries & Cream Cake is the ultimate celebration of this delightful mix of sweet fruit and rich cream. It's made up of a fluffy vanilla sponge, sweetened mascarpone cream, strawberry jam and fresh strawberries - it screams "summer is here!" The sponge of this cake is lovely and light and the sweet jam and strawberries set off the cream and the filling perfectly - it's a combination that has stood the test of time for a reason!#eattherainbow #Strawberries #cakebaking #summerparty #cookingwithcolour

First rhubarb of the season 💖Love rhubarb and love it alongside pear and ginger 😋If you really love ginger, you can add some to the topping too.And it’s healthy enough for breakfast 😊

When I find some pears in the fruit basket getting very soft, I always make them into ‘Pear Upside-down Cake‘. But I recently discovered this custard tart is another good dessert to use up the softened pears. This is almost identical to my ‘Banana & Custard Tart‘. Pears can be replaced by peaches, cherries, apples or other fruit of your choice.