Tart rhubarb pairs so well with this sweet custardy Clafouti. What’s Clafouti?  It’s a baked French dessert of fruit (traditionally black cherries) covered in batter and baked! In other words, yummy not-quite-cake, not-quite-pudding goodness. It would be delicious with fresh peaches or cherries, but given that it’s rhubarb season.. well enough said! I added some raspberries as well and it turned out great!

Ingredients

• 1.5 c. chopped rhubarb
• 1/2 c. raspberries or strawberries
• 4 Tbsps agave syrup (less if you are using another type of fruit, as rhubarb is so tart.. it needs a little extra sweetener)
• 1 1/2 cups coconut milk
• 4 eggs
• 1/4 cup coconut flour
• 1 tsp vanilla
• 1/2 tsp cinnamon (optional)

Directions

• Put all ingredients except for rhubarb in blender and process for 1-2 minutes until frothy
• Put chopped rhubarb (and optionally berries) in baking dish and cover with batter
• Bake at 375* for ~45 minutes or until golden and fork comes out clean
• Serve with cinnamon, a splash of heavy cream or ice cream (the French dish is served with a dusting of powdered sugar as well :-))