Rhubarb clafoutis

Gorgeous blushed-pink rhubarb, macerated and roasted with sugar and orange peel before being engulfed by a vanilla and orange-infused custard and baked until golden and slightly burnished. Finished with a dusting of powdered sugar, and served warm with a scoop of Scottish dairy ice cream.

So beautiful and delicate to eat; sweet but not overly so, with brightness from the orange zest and tartness from the rhubarb, core so soft and crust with a gently bite.

Most commonly made with black cherries, clafoutis is the perfect pudding for a host of fruits. The subtle flavours and textures allow for the fruit of choice to sing, so the delicate but refreshing flavour of rhubarb here is allowed to shine.

Best served straight from the oven. You could macerate and roast the rhubarb the day before baking the clafoutis, which would speed up the process if you’re planning to make it for guests.