Our best recipe for Rhubarb - Vegan Rhubarb Clafoutis
Looking for the ideal vegan recipe to use up your rhubarb? Whether you've got some leftover from your box, or are lucky enough to grow your own in the garden, here’s a recipe from Oddbox guest chef Camille (@callherchef) to make a delicious vegan treat, perfect for sharing - or not…!
Substitute:
- No coconut cream? Use soya cream or vegan yogurt
- No olive oil? Swap for vegan butter
- No coconut sugar? Swap it for white sugar
For the batter: to make the batter, you can also add all the ingredients (apart from the rhubarb) to a food processor and blend until smooth.
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 75 minutes
Servings: 6
Ingredients:
400 g Rhubarb
30 g Coconut sugar
150 g Plain flour
400 ml Oat milk (or any)
150 ml coconut cream
1 a pinch of Salt
Olive oil
Recipe:
- Preheat your oven to 180C and grease an oven dish with olive oil. Sprinkle the dish with 2 tbsp sugar and tilt to coat with an even layer then tap out the excess.
- Chop the rhubarb in 1 cm pieces, and mix with 2 tbsp of sugar and set aside.
- Mix together the flour, sugar and salt. In another bowl, mix together the milk and cream. Make a well in the flour and slowly pour the milk mixture in, whisking continuously until smooth.
- Pat dry the rhubarb with a clean towel, and scatter it over the oven dish base. Pour the batter over the rhubarb, and bake for 1 hour, or until golden brown. The clafoutis will be just a little wobbly still but will set as it cools down. Top tip: you may need to adjust cooking time, depending on the size of your dish.
- Let cool and put it in the fridge for at least an hour. Dust the clafoutis with icing sugar and serve cold.
