Strawberry and rhubarb clafoutis
Enjoy a fruity dessert with our clafoutis recipe with strawberries and rhubarb. A great way to end your meal.
1. Preheat the oven to 180°C (th. 6). Wash 100 g of rhubarb and 100 g of strawberries. Hull the strawberries and cut the rhubarb into small cubes. Cook the rhubarb for 4 minutes in a glass bowl in the microwave. Add strawberries and cook for another 1 minute. Drain the fruits and setting the juice aside.
2. In a bowl, combine 30 g of almond powder with 100 g of flour and 3 tablespoons of sugar. Make a hole in the middle, and break 6 eggs. Whisk vigorously. Stir in 125 g of milk and 125 g of cream and allow the batter to rest for a while.
3. Buttered and floured 4 moulds. Divide the fruits and pour the batter over. Bake for 20 to 25 minutes. Once cooled, unmold the clafoutis. Sprinkle with icing sugar and serve with the fruit juice.
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