Rhubarb Cardamom Clafoutis
by eat in my kitchen
In the past few weeks, my kitchen (and sometimes our living room and balcony) has looked like a farmer’s market. I use every corner, kitchen counter, shelf and cupboard to store piles of fruit and vegetables. Tomatoes, squash and beans sit next to colourful cabbages, lettuce, the whole range of citrus fruits and more pots of herbs than I’ve ever had in my kitchen before. Plums, strawberries, pears and apples share space with all sorts of roots and greens. Since I started working on my cookbook, my kitchen became a beautiful mess, completely stuffed and almost bursting. My fridge is always so full that I have problems fitting in the butter tin and milk after breakfast.
In the past 3 days, I cooked and baked 12 dishes, so whenever my boyfriend and I meet in the kitchen to have dinner, it feels like choosing from a scrumptious buffet at a hotel. It’s quite a treat and we can’t complain as the results are very satisfying but we are a little bit worried that we’ll look like whales when we go to the beach in Malta this summer. So far, the scales have been fair and forgiving, nothing has changed. I blame it on all the vegetables, the good olive oil and the crazy activities which has also taken over our lives. If you move constantly, you can’t really gain weight. Hopefully it will stay this way, as I still have a few weeks of excessive cooking and baking ahead of me!
If there are no book recipes on my schedule, I only need to look around me and I can pick all the fruit and veg I could possibly ask for. There’s everything at hand, whatever my taste desires. Be it spring, summer, autumn or winter, all the seasons are represented in my kitchen, which also means that there is always something that has to be prepared as I don’t want to waste. I ended up with too many eggs, too much milk and too much rhubarb, this called for a clafoutis! I refined the golden French pan dish with cardamom, you could also add cinnamon but cardamom is my favourite baking spice at the moment. The result was very fluffy, I was impressed how much it rose this time! You never really know what this dessert is going to do when you take it out of the oven. The pleasure didn’t last very long, a clafoutis can rise like a soufflé and deflate almost as quickly. But it tasted fantastic, warm and fragrant, slightly sweet and sour, just right for a late Sunday breakfast with your mama – Happy Mother’s Day to all the great mamas in the world!
You can find the recipe for my apricot clafoutis here!
Rhubarb Cardamom Clafoutis
For a 23cm /9″ heavy, ovenproof pan or baking dish you need
rhubarb, cut into 3cm / 1 1/4″ pieces, 300g / 10 1/2oz
flour 80g / 3 ounces
sugar 4 tablespoons plus 2 tablespoons for the rhubarb
a pinch of salt
butter, melted, 30g / 1 ounce plus 2 tablespoons for the rhubarb
organic eggs 4
milk 200ml/ 7 ounces
freshly squeezed orange juice 3 tablespoons
Melt 2 tablespoons of butter with 2 tablespoons of sugar and 1/2 teaspoon of cardamom in a heavy pan, add the rhubarb and cook for 3 minutes until it becomes soft, stir once in a while. Set the pan aside.
Set the oven to 180°C / 355°F (top / bottom heat) and butter a 23cm /9″ heavy, ovenproof pan or baking dish generously.
Combine the flour, 4 tablespoons of sugar and a pinch of salt. Whisk 1 teaspoon of cardamom into the warm melted butter and mix with the eggs, milk and orange juice, pour into the dry mixture and mix with an electric mixer until well combined.
Spread the rhubarb in the buttered pan and pour the batter on top. Bake for about 50 minutes or until the clafoutis is golden and set. Sprinkle the warm clafoutis with sugar and ground cardamom to taste.