rhubarb & raspberry clafoutis

my beautiful friend jen gave me an equally beautiful cookbook for my birthday a few months ago. i set it on my nightstand where it sat for almost a month before i finally had time to page through it before going to bed one evening. i could barely put it down. the photographs are stunning & the writing is lovely–the author, beatrice peltre, is a french food blogger living in the states.

i have always been fascinated with french food & culture–mostly because i studied french & lived in france for a bit while in college. the food there is so simply prepared yet so complex-tasting. when i lived there, i ate whatever i wanted whenever i wanted. the only exercise i got was on the commute to the local university where i took french classes, yet i was the thinnest i’d ever been since i was a teenager. i’m sure the lack of synthetic junk in the food there has a lot to do with it–there’s definitely something to be said about the honesty of the ingredients used there.

anyway, i’ve been on the lookout for a french cookbook & jen read my mind perfectly when she turned me on to ms. peltre. although the following recipe is actually adapted from one she shared on her blog, i would never have wandered over there had it not been for jen’s generous gift.

-2 sticks rhubarb, cut into 2-inch pieces
-1/3 cup raspberries
-2 eggs
-1 cup almond milk
-2 tbsp greek yogurt
-1/2 cup sugar + 1/4 cup for the rhubarb
-1/2 cup corn starch
-3 tbsp all-purpose flour or tapioca flour (i used all-purpose)
-confectioner’s sugar to garnish (i forgot about this & it was still yummy)

1) place rhubarb in a colander & sprinkle with 1/4 cup of sugar. let drain for an hour while you prepare the rest of the dessert.
2) grease a 7.5 x 5 inch baking dish & preheat oven to 400 degrees.
3)meanwhile, in a large mixing bowl, beat eggs & remaining 1/2 cup sugar together with a fork.
4) add in milk & greek yogurt, mixing until smooth
5) add in corn starch & flour, mixing until smooth.
6) arrange rhubarb & raspberries in baking dish.
7) pour batter over fruits & bake for 30-35 minutes or until the edges start to brown.

*makes 4 servings, is fairly easy to make & is adapted from this recipe. bonus: rhubarb is in season during the spring, so hit up that farmer’s market :)

About Christina

Milwaukee-based bon vivant. Lover of food, yoga, design, good words & loving kindness.
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