Ginger Rhubarb Clafouti

This morning I awoke to rain, the scent of it so strong I knew it was raining before I rolled over and looked out the window. Our beautiful spring weather took an about face overnight to remind us all that this time of year is usually wet, don’t get too used to that sunshine. Still curled up in my covers, I contemplated a warm start to the morning, a delicious breakfast to brace against the weather. A cup of hot coffee was definitely in order, but what to eat?

My mom is in France right now. Southern France, where it’s undoubtedly warm and the food is always superb. This morning, I decided to tackle my hunger and my jealousy all at one. I decided to go French and bake up a golden, eggy clafouti.

Now, you might know this as dessert. I will tell you that it’s perfectly acceptable breakfast fare. A baked, custardy, pancake-type dish, clafouti is traditionally made with cherries. But it’s spring, and I had rhubarb in the fridge. Roasted with fresh ginger and honey, it’s succulent, pleasantly tart, slightly spicy and just sweet enough. This Ginger Rhubarb Clafouti is a one-bowl ticket to breakfast nirvana.

You can use any fruit you’d like here. Softer fruits like berries or the traditional cherries won’t need to be cooked first, just scatter in the bottom of the dish and pour the batter over top. Firmer fruits like peaches or pears should be somewhat softened before adding the batter.

Ginger Rhubarb Clafouti

© Copyright 2012 Carly Sullivan, Tart to Heart

Yield: 6-8 servings

Ingredients:

• 8 oz (about 5 stalks) fresh rhubarb, cut into 1-inch pieces
• 3 Tbsp honey
• 2 Tbsp lemon juice
• 1 Tbsp freshly grated ginger
• 1 tsp vanilla

• 3 eggs
• 1/3 cup sugar
• 1 cup buttermilk
• 1/2 cup whole wheat pastry flour
• 1 Tbsp butter, melted
• 1/4 tsp salt
• 1 tsp vanilla

Directions:

1. Preheat the oven to 375°F. Lightly grease a 9-inch pie pan or similar size baking dish.
2. In a medium mixing bowl, combine the honey, lemon juice, ginger and vanilla. Add the rhubarb and toss to coat. Pour the mixture into the prepared baking dish and arrange in a single layer over the bottom. Bake until the rhubarb is softened, about 20 minutes. Set aside.
3. Meanwhile, in the same bowl, whisk together the eggs and sugar until smooth. Add the buttermilk, flour, butter, salt and vanilla and whisk until smooth. Pour the batter over the cooked rhubarb.
4. Bake until golden and puffed, and a toothpick inserted in the center comes out clean, about 35 minutes. Cool slightly, then dust with powdered sugar and serve warm. If you like a little extra sweetness, drizzle with maple syrup or honey, or serve with freshly whipped cream for a decadent treat. Enjoy!