Rhubarb Clafoutis Recipe

Prepare the Rhubarb

Preheat your oven to 350°F (175°C). In a bowl, toss the chopped rhubarb with 1 tablespoon of sugar and set aside to macerate for 10 minutes.

Make the Batter

In a mixing bowl, combine flour, remaining sugar, milk, eggs, vanilla extract, and a pinch of salt. Whisk until smooth.

Combine and Bake

Grease a pie dish with melted butter. Pour in half of the batter, then evenly distribute the rhubarb mixture over it. Pour the remaining batter on top. Bake for 35-40 minutes, until golden and set.

Prepare the Ice Cream Base

In a saucepan, combine malted barley powder, heavy cream, whole milk, sugar, and a pinch of salt. Heat over medium heat until sugar dissolves.

Temper the Egg Yolks

In a bowl, whisk the egg yolks. Slowly pour the warm cream mixture into the yolks, whisking constantly to temper them.

Cook the Mixture

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Remove from heat, add vanilla extract, and let cool.

Chill and Churn

Chill the mixture in the fridge for at least 4 hours, then churn it in an ice cream maker according to the manufacturer's instructions.

Rinse and Dry the Rice

Rinse the rice under cold water and drain well. Spread it out on a clean towel and let it dry completely.

Heat the Oil

In a deep pan, heat the vegetable oil over medium-high heat until hot.

Puff the Rice

Add the dried rice in small batches to the hot oil. Fry until the rice pops and turns golden brown. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.