Pots of rhubarb goodness!
This recipe came from a low carb forum and was useful as I had a surplus of rhubarb in the kitchen. It was lovely and I was pleasantly surprised. Very easy to make too! I used erthyritol for the sugar substitute but you could use the sugar substitution of your choice here.
After eating this, I was wonder about other flavours for this…ginger would be nice and cardamon interesting too…
INGREDIENTS
4 eggs
1/2 cup water
1 cup cream
1 cup erthyritol
1/4 cup melted butter
2 tspn vanilla extract
1/2 tspn orange zest
2 1/2 cups finely cut rhubarb
1/2 cup erthyritol
METHOD
- Preheat the oven to 180C/260F
- Combine the rhubarb, 1/2 cup splenda and microwave for 1 minute.
- Beat the eggs, water, cream, erthyritol, butter, vanilla and orange zest.
- Put the rhubarb into ramekins and pour over the custard mix (makes about 6-8 dishes)
- Bake for 35-40 minutes
- Eat and enjoy!
This sounds very much like a Clafoutis/Flaugnarde.How long do you think the pots would keep in the fridge?
About 3 – 4 days…then zap it in a microwave to bring it back to life!
These look delicious. Do you need to bake them in a bain marie or are they robust enough to go as is?
Elderflower is also excellent with rhubarb.
I just baked them in an oven as they are. Loving the idea of elderflour too!!
Absolutely fabulous. Baked it as one whole dish in a dish of water. Superb!
Fab! Glad you enjoyed it!