What is rhubarb Clafoutis?

rhubarb clafoutis is a French dessert that falls somewhere between the cake and the pudding, and has baked or spicy rhubarb stems in its center. Traditional clafoutis is made with dark cherries initial to the south of France. The addition of rhubarb is a relatively recent variation, but in many ways the fluctuations of rhubarb reflects the fluctuations of cherries used in the original. The result is a pleasantly spicy combination of simple flavors.

Clafoutis is a food that dates back to the peasants of southern France for centuries. The food is humble and is made of simple, easily accessible ingredients. Its light texture, sweet taste and ease of preparation made it permanently popular with modern chefs around the world. Rhubarb Clafoutis is a variation on the original that developed in the 19th century, because Rhubarb became easier available in the western markets.

Rhubarb is a vegetable that, like celery, grows from a high, stalk-like rhizome. Its stems usually move from dark pink to bright redThe color and its leaves are dark green. Rhubarb leaves are toxic to humans, but the stems are edible. They have a bitter, cake taste when it is raw, which improves with cooking.

rhubarb clafoutis almost always includes boiled or roasted rhubarb stems, which are then baked into the dessert. It is rare to find a rhubarb dessert that uses raw stems. Baking softens bitterness and releases many naturally stored sugars of the stem. The result is a gentle, sweet vegetable, which is usually cut into pieces of bite size and then placed on the bottom of a cake bowl or cake pan.

Clafoutis dough is strongly on the basis of eggs and in many ways resembles the dough of pancakes. In most cases it is just a little more than eggs, sugar, milk or cream and melted butter. The chefs pour the dough on the chopped rhubarb and then the oven. When it cooks, the dough forms a fine cream and vegetables rises to the growlHol. Once the dough creates a golden bark, the rhubarb clafoutis is finished.

rhubarb clafoutis, like most Clafoutis varieties, is served only slightly warm. After the furnace, he must usually rest at least half an hour. In many devices, dessert is served at room temperature. It is often dusted with powder sugar or overwhelmed with sour cream or crème fraîche just before serving.

It is common to find other flavors folded into the rhubarb Clafoutis. Orange, vanilla and almonds are common choices. Almond-Rhubarb clafoutis are not necessarily almond desserts, but the richness of nuts adds complexity and fine sweetness valued by many chefs.