I have absolutely never heard of this. It looks fabulous. You are a riot and I can’t believe husband said that about including his addition of sherbet to your calfoodie. Where in the world would you even buy that? I would have been offended too.
Keep it up Mom, looks great!
You make me blush 🙂
We should definitely meet…except for my crazy schedule…maybe the Farmers’ Market sometime soon!
Welcome to the world of clafoutis!! This one is gorgeous and I bet a peach one would be just as!
If you are out of cornstarch, you can take a way a little flour, or replace it with rice flour or use cake flour, will make it as light. The cornstarch trick was my grandma’s who did not like the heavy batter around the fruit. White wine works also if you use peaches or plums instead of lemon juice.
Tartelette- thanks for the cooking tips, and yes a cup of coffee and a visit at the Farmer’s Market sounds like a great place to meet.
Sorry I made you blush!
Lindsey-Oh how I wish you were here to try it. I miss cooking for you. I have no idea where you would buy such an odd sherbet. Don’t want to know either.
Kim
Hihi calfoodie gave me the *giggle* :)). Confession time: I’ve never made clafoutis but……*drool*…. al these photos make me crave it!!! Still I don’t feel really confident about making them, they do sound quite tricky.
“Good” is the best there is when it comes to food complimenting from my husband. His favourite dishes are “good” and that’s it. The trick is to extract the unspoken compliments and that requires pro observation skills :)) when the bites are taken.
[…] her not to make another! Ouch! But one to never give up she persevered to produce this brilliant Strawberry Rhubarb Clafoutis topped of with a sugar crust, but you’ll have to click through to hear how she explained it […]
I’m so pleased your first attempt didn’t stop you from trying again, this looks and sounds truly delicious – however to be honest I’m not really sold on your husband’s ‘orange chip sherbert’ pairing! Thanks for joining HHDD
I think this is a lot like the recipe we have for a Rhubarb dish that is one of my dad’s favorite. It is from the 30’s/40’s and it is called Suzy Pudding. No sugar on top, but everything else looks about right.
I have absolutely never heard of this. It looks fabulous. You are a riot and I can’t believe husband said that about including his addition of sherbet to your calfoodie. Where in the world would you even buy that? I would have been offended too.
Keep it up Mom, looks great!
P.S. I like the peaches, very pretty.
I think a peach clafoutis would be a marvellous idea.
I’m still trying to get the proportions in my own clafoutis right – somehow, they always end up looking better than they taste.
You make me blush 🙂
We should definitely meet…except for my crazy schedule…maybe the Farmers’ Market sometime soon!
Welcome to the world of clafoutis!! This one is gorgeous and I bet a peach one would be just as!
If you are out of cornstarch, you can take a way a little flour, or replace it with rice flour or use cake flour, will make it as light. The cornstarch trick was my grandma’s who did not like the heavy batter around the fruit. White wine works also if you use peaches or plums instead of lemon juice.
Adele- Peach calfoodie is up next I guess!
Tartelette- thanks for the cooking tips, and yes a cup of coffee and a visit at the Farmer’s Market sounds like a great place to meet.
Sorry I made you blush!
Lindsey-Oh how I wish you were here to try it. I miss cooking for you. I have no idea where you would buy such an odd sherbet. Don’t want to know either.
Kim
Hihi calfoodie gave me the *giggle* :)). Confession time: I’ve never made clafoutis but……*drool*…. al these photos make me crave it!!! Still I don’t feel really confident about making them, they do sound quite tricky.
“Good” is the best there is when it comes to food complimenting from my husband. His favourite dishes are “good” and that’s it. The trick is to extract the unspoken compliments and that requires pro observation skills :)) when the bites are taken.
Kim, I haven’t even heard of this at all. You know, the way you describe it, and the ice cream too, it sounds really good.
Please post your tweak!
Great pix, as per usual~
Donald- A tweaking is in the process and a recipe and photo are on it’s way. You will love this.
Hope you had a good week-
What beautiful presentation! I love your take on the recipe.
Clafouti is what my strawberries are destined for.
P.S. I’m a yankee in a southern kitchen too, what fun it is!
P.S. again – I think just the fact that you have strawberries so early makes this southern by default.
AND I’m going to be in Charleston in a few weeks for the first time – any bakeries I shouldn’t miss?
great post
southern or not
that sounds wonderful and i really do need to make one of these…
[…] her not to make another! Ouch! But one to never give up she persevered to produce this brilliant Strawberry Rhubarb Clafoutis topped of with a sugar crust, but you’ll have to click through to hear how she explained it […]
I’m so pleased your first attempt didn’t stop you from trying again, this looks and sounds truly delicious – however to be honest I’m not really sold on your husband’s ‘orange chip sherbert’ pairing! Thanks for joining HHDD
Great story. I like the idea of the sugar crust.
I think this is a lot like the recipe we have for a Rhubarb dish that is one of my dad’s favorite. It is from the 30’s/40’s and it is called Suzy Pudding. No sugar on top, but everything else looks about right.