I like to eat fig with
something sour to balance the sweetness, this time I harvested a couple of
rhubarb stems to do the job.
 |
| rhubarb |
1. Cut figs into
halves, peel the outer hard skin of rhubarb and cut into half cm thick slices.
2. Arrange fig halves
and rhubarb slices alternately in a baking dish. Sprinkle on top a
pinch of salt, all spice powder or black pepper, optional.
3. Bake at 220˚C for
10 minutes and leave it to rest inside oven until cool down.
4. Prepare a mixture
of 1 egg, 150ml double cream, a tbsp brown sugar, a pinch of salt, pour onto
baking dish.
5. Bake at 160˚C until
just set, around 15 minutes.
 |
| clafoutis of fig and rhubarb |
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