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An early Spring Indulgence of Rhubarb . . .
by
Marie Rayner
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%3C/p%3E%3Cp%3E*Rhubarb%20Clafoutis*%3C/p%3E%3Cp%3EServes%206%3C/p%3E%3Cp%3ETender%20Spring%20Rhubarb%20is%20showcased%20in%20a%20very%20tasty%20dessert.%20The%20pinker%20rhubarb%20looks%20very%20nice%20done%20this%20way.%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20190*C/375*F/%20gas%20mark%205.%20Arrange%20the%20rhubarb%20in%20a%20single%20layer%20in%20a%20shallow%201%20litre%20baking%20dish.%20Split%20the%20vanilla%20pod%20and%20scrape%20out%20the%20seeds%20with%20the%20back%20of%20a%20knife.%20Dot%20the%20seeds%20over%20the%20rhubarb%20pieces.%20Dot%20with%20the%20butter%20as%20well%20and%20then%20drizzle%20the%20honey%20over%20top.%20Bake%20for%2015%20minutes%20in%20the%20heated%20oven,%20until%20tender.%3C/p%3E%3Cp%3EBeat%20together%20the%20almonds,%20flour,%20sugar,%20eggs,%20egg%20yolks%20and%20cream,%20until%20you%20have%20a%20smooth%20mixture.%20Remove%20the%20roasted%20rhubarb%20from%20the%20oven.%20Pour%20the%20egg%20mixture%20over%20top.%20Bake%20for%20an%20additional%2025%20to%2030%20minutes%20until%20puffed%20and%20golden.%20Dust%20with%20icing%20sugar%20and%20serve%20immediately.%20Delicious!%3C/p%3E){kind=link}