Clafouti of any kind makes a simple and wonderful desert, or an absolutely indulgent breakfast. It’s the kind of dish I keep in my apron pocket for those times when I want to whip up a dessert on short notice. It’s made by pouring a very rich eggy batter similar to pancakes over fresh fruit and baked. This brilliant French dessert from the Limousin region is easy to make and left-overs are equally wonderful as a midnight snack or a breakfast treat.
Originally clafouti was made with whole, stoned cherries. Decadently delicious but the cherry season is short. Plums, pears and apples work beautifully, but rhubarb produces superb results – almost better than the original.
Serve it right out of the oven sprinkled with a mixture of powdered sugar and a dash of cinnamon. The recipe for CLAFOUTIS À LA RHUBARBE awaits you on MRS. BUTTERFINGERS.