White Tea Infused Rhubarb Clafoutis

30 Aug White Tea Infused Rhubarb Clafoutis

white tea rhubarb clafoutis

The August Mr. Earl Tea recipe is here!


This month’s recipe was a take on the deliciously light and fluffy French dessert clafoutis. The recipe utilises seasonal rhubarb that has been infused in White Night white tea (found in this month’s tea box), as the superstar of this quick and easy rhubarb clafoutis. The hints of mirabelle plum in the White Night tea add a lovely flavour to the rhubarb, which has a rather neutral taste.


What’s more? Any leftover stewed rhubarb can be used as the most delicious topping on Greek yoghurt or your morning oats.


White tea infused Rhubarb Clafoutis
An seemingly indulgent, yet simple dessert for any day of the week.
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For the stewed rhubarb
  1. 1 bunch of rhubarb stalks (about 6 x 35cm stalks)
  2. 4-5 tsp of loose leaf white tea
  3. 1.5 cups of water
For the clafoutis batter
  1. 3/4 cup spelt flour (or any form of plain flour)
  2. 1/2 cup sugar (I used coconut sugar)
  3. 1.5 cups milk
  4. 1/2 tsp vanilla
  5. 3 medium eggs
  6. 1/2 tsp baking powder
  7. Butter (for greasing)
  8. Icing sugar (for dusting)
Part 1
  1. You can prepare the rhubarb as early as you like (I cooked it up the day before and refrigerated).
  2. Brew the white tea (according to instructions) in about 1.5 cups of water and leave to steep for at least 15 mins.
  3. Once tea is cooled, strain out the tea leaves and place into a medium saucepan.
  4. Chop off any green or woody parts off the ends of the rhubarb and slice stalks into 2-4 cm lengths.
  5. Place rhubarb into the saucepan and stew in the tea, on LOW heat, until rhubarb is tender and soft.
  6. Once cooked transfer the rhubarb to a dish and allow to completely cool.
Part 2
  1. Remove rhubarb from refrigerator (if made ahead of time).
  2. Blend flour, eggs, vanilla, milk, sugar and baking powder to form a smooth batter.
  3. Allow batter to sit for 20-30 mins.
  4. Preheat oven to 180oC (conventional).
  5. Grease an oven-proof dish with butter (I used a cast iron skillet).
  6. Scatter spoonfuls of stewed rhubarb across the bottom of the dish. Do not crowd dish with too much rhubarb (I used just under one cup cooked).
  7. Pour batter over the rhubarb (mixture does not really rise so you can fill dish close to top).
  8. Place dish in preheated oven and bake until clafoutis is golden and puffed (about 30-35 minutes). Test with a skewer if you’re unsure- it should remove clean.
  9. Dust clafoutis with icing sugar and serve warm with some greek yoghurt, thickened cream or ice-cream.
  1. Rhubarb can easily be substituted for delicious cherries, apricots or berries (when in season).
  2. Leftover rhubarb makes the perfect topping on porridge or natural yoghurt with a drizzle of honey.
Camilla Ferraro http://camillaferraro.com/