Rhubarb clafoutis

Sat, May 30, 2015, 00:00

   
  • Serves: 6
  • Cooking Time: 60 mins
  • Course: Dessert
  • Cuisine: Fusion

Ingredients

  • Serves 6
  • 8 stalks rhubarb, chopped
  • 90g coconut or palm sugar, or maple syrup
  • Few leaves fresh rosemary, finely chopped
  • 100g ground almonds
  • 2 tbsp brown rice flour
  • 1/2tsp vanilla extract
  • 2 large eggs
  • 2 egg yolks
  • 250ml coconut milk
  • Serves 6
  • 8 stalks rhubarb, chopped
  • 90g coconut or palm sugar, or maple syrup
  • Few leaves fresh rosemary, finely chopped
  • 100g ground almonds
  • 2 tbsp brown rice flour
  • 1/2tsp vanilla extract
  • 2 large eggs
  • 2 egg yolks
  • 250ml coconut milk

Method

Toss the chopped rhubarb with the rosemary and coconut sugar and place in the bottom of a pie dish. Next, make the batter using a blender, by blitzing the almonds, rice flour, vanilla, eggs, egg yolks and coconut milk together. Pour this over the rhubarb/sugar mixture and bake at 180 degrees/gas 4 for 45 minutes. Serve with the banana ‘ice-cream’ or just cream.