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Is everyone waiting for the big game today?……. I know, me too 🙂
This afternoon we are heading back to beautiful France and I found the perfect, delicate and fragrant dessert recipe! I made French Rhubarb and Raspberry Gratin. I was so lucky to source some rhubarb at the markets over the weekend and I bought it just in case, having no idea what I am going to use it for. Yesterday, as I was looking for french recipes online, I came across this one and was just handy to make it, as I always have some raspberries in my fridge. If you love rhubarb, you’re going to enjoy this fresh, light dessert. I found the addition of the raspberries to be the key element of this gratin. The combination of flavors is amazing, not too sweet, just perfect balance.
In terms of baking, it is not too bad for a summer day. You will have to use the oven for 20 minutes in total, so it is acceptable.
Hope you will enjoy it!
- 3 long rhubarb stems cut into 1 inch pieces
- 2 tbsp unsalted butter melted, plus extra, to grease
- 3 tbsp sugar
- 1 cup fresh or frozen thawed raspberries
- 2 tbsp orange juice
- 2 tbsp finely grated lemon zest
- 2 egg yolks
- 1 cup heavy cream whipped
- icing sugar to dust
Preheat oven to 355F/ 180C. Toss rhubarb in a bowl with melted butter and sugar. Transfer to an ovenproof dish and bake for 10 minutes or until rhubarb is soft. Divide among greased ramekins and fill any gaps with raspberries.
Place orange juice, lemon zest and yolks in a heatproof bowl set over a small pan of gently simmering water. Heat, whisking constantly, for 3 minutes or until light and creamy.
Remove bowl from heat, gently fold in whipped cream, then spread mixture over rhubarb and raspberries. Dust with icing sugar and broil them for 2 minutes or until tops are golden. Serve rhubarb and raspberry gratin immediately.
This recipe is from Feast Magazine