Roasted Rhubarb and Strawberry Clafoutis on a rainy Sunday evening

As with much of the country it is raining – pouring, in fact. I’ve been bunkered up in the kitchen most of the day, cooking and baking. Lots of comfort food – Lamb and Apricot Stew, Oatcakes, and Roasted Rhubarb and Strawberry Clafouties.

Last night I made Roasted Rhubarb to go with a rice pudding (which I managed to lose most of by pouring all over my hand and the oven – painful and quite disappointing to be deprived of when you’ve waited 2 hours for it to cook!) and there was a little left over


I have very strong memories of my Mum making Cherry Clafouties and it really is the ideal comfort food – sweet and stodgy, but not terribly unhealthy. And served in individual dishes it looks like a fairly big portion! The combination of strawberries and rhubarb at this time of year is perfect – in fact the first of the strawbs from Tayside are starting to appear in the shops, and they are big, juicy and very sweet 🙂

Roasted Rhubarb and Strawberry Clafoutis

Preparation: 15 minutes
Cooking: 30 minutes
Serves: 6


3 large free-range eggs, with 1 egg separated
150g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda
100g icing sugar, and some for dusting
100ml whole milk
1 tsp vanilla extract
butter, for greasing
300g Strawberries, halved
100g roasted rhubarb


1. Preheat the oven to 190C/375F/Gas 5 (170C fan assisted ovens). In a large bowl, whisk together the eggs, flour, baking powder, bicarbonate of soda, icing sugar, milk and vanilla extract.

2. Lightly butter a shallow 20cm baking dish and scatter the strawberries over the bottom and dot the rhubarb in between. Pour in the batter around the fruit. Bake for 30 mins, until the batter is just set. Dust with icing sugar to serve.

For the Roasted Rhubarb see:


2 responses to this post.

  1. Posted by Linnell on 05/09/2012 at 00:17

    I love the combination of strawberry and rhubarb and I haven’t tried making a clafoutis before, so your recipe is definitely on my list to try! Thanks also for stopping by What About This?


    • It was very much a ‘this is what I have in the fridge’ kind of pudding, but it worked nicely 🙂 I love clafoutis because it’s so versitile, and the perfect for using up gluts of Autumn fruit. Once the brambles are ripe I’m going to try a version with them.


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