A spring clafoutis //

If you see clafoutis on a menu, 99% of the time the word cherry precedes it which is fair enough as it's a match made in heaven. But why would I want to make cherry clafoutis before the start of the cherry season when there are luscious striking pink sticks of rhubarb awaiting a playful wanna-be chef with a penchant to rhubarb and custard flavoured anything...!? This meant a couple of weeks ago when a desert was requested at short notice (I say short, there were three maybe four hours to play with but it was a Sunday...) I knew I could do this hassle free as a fool proof dish.

Freshly picked from the garden!

Be sure to mix well, you don't want any lumps and if there are some be sure to sieve the mixture. It needs to be silky smooth! 

I played around with cooking and frying the rhubarb in brown sugar, that alone could have been desert. 

There are an abundance of clafoutis recipes to choose from however I went straight to my 'Paris Pastry Club' recipe book which I cannot recommend enough. To serve I made a rhubarb and ginger sauce which added a delectable freshness and tartness and a vanilla mascarpone cream... Let's be honest, there is no point in making a desert if you aren't going to be indulgent. 

What I love most about this dish is the versatility, to be able to change it with the seasons and now it's the right time of year I may well whip up a cherry clafoutis!