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CSA recipe of the week: Rhubarb clafoutis

Serious Eats offers a wealth of rhubarb suggestions, but one of the most alluring is the Rhubarb Clafoutis from Hugh Fearnley-Whittingstall's "River Cottage Every Day" cookbook.

Rhubarb chunks are cooked with orange juice and cinnamon, then swaddled in a quick cake batter and baked until it's all brown and puffy. It's a simple and satisfying way to use the first fruit Western New York has to offer.

Here's the recipe.

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Food and Drink
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