Similar Recipes
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Classic Cherry Clafoutis
With its fancy French name and beautiful appearance when fresh from the oven, a classic cherry clafoutis is bound to impress guests. Little do they know just how easy it is to make—just whip up a simple batter with egg, milk, sugar, and flour, then pour it onto some cherries and bake.
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Chocolate Cardamom Plums Clafoutis
This clafoutis is a great way to use your late season plums. Cocoa and cardamom add a touch of richness.
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Chocolate Raspberry Pistachio Clafoutis
This classic oven baked custardy dessert gets a super rich twist with the addition of crunchy pistachios, tart berries, and luxurious chocolate.
Rhubarb Crumble with Apple
My favourite way to make rhubarb crumble is to combine with apple for lovely contrasting texture. My favourite easy rhubarb recipe!
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Rhubarb Crisp
A sweet 'n' sour rhubarb crisp, with a hearty brown sugar/oatmeal streusel topping.
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Strawberry-Rhubarb Crisp
Use top-quality strawberries to make a variation on rhubarb crisp that packs in all the classic flavors of spring.
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Strawberry Rhubarb Kuchen
This kuchen combines a rich yeast cake with a spring-inspired fresh strawberry rhubarb puree and yes, plenty of spiced crumbs on top.
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Rhubarb Shrub
Tart rhubarb practically begs to celebrated in a shrub.
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Whole Wheat Oatmeal Pancakes with Maple Roast Rhubarb
Tart roasted rhubarb compote is a lovely alternative to pure maple syrup. Whole wheat flour with a little roughly ground oats thrown in make fluffy, tasty pancakes.
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Crepes With Blackberry-Rhubarb Compote
Crepes are livened up with a compote of tart rhubarb and sweet blackberries. Add a scoop of vanilla ice cream to turn this breakfast into an easy dessert.
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The classic French version is studded with cherries and baked but the same recipe could be used for nearly any spring or summer fruit. This Rhubarb Clafoutis from River Cottage Every Day by Hugh Fearnley-Whittingstall begins with stalks of rhubarb briefly roasted with orange juice and cinnamon. Once cooled and arranged in a baking pan, an eggy batter is poured over them and the cake is baked until slightly browned and puffy.
Serve With
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Fruity No-Churn Ice Cream
This ice cream relies on the power of a stand mixer, rather than a proper ice cream machine, and can be made with any sort of freeze-dried fruit.
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Spiced Vanilla Ice Cream Recipe | Scooped
I have long resented the use of the word "vanilla" to mean bland, blah, and boring. Real vanilla is deep and complex. Anyone who thinks vanilla is boring hasn't tasted this ice cream.
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Chocolate Marquise
A handsome ramekin of dark chocolate mousse is a Seriously Bitter Sweet indulgence. Take the time to make the Cocoa Bean Cream to serve on top; the cocoa nibs add a depth that complements the mousse beautifully.
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Vanilla Ice Cream Sandwiches
Our recipe for ice cream sandwiches lets you recreate this childhood favorite, wrapping and all.
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Scotch Vanilla Bean Ice Cream
This is everything vanilla ice cream should be: impossibly rich and smooth with deep notes of honey, caramel, and flowers. A good Highland Scotch (I'm partial to Glenlivet 12) brings out the best flavors of vanilla while also adding depth. There's a good amount of salt to keep you coming back for another bite. Add salt slowly and adjust it to your tastes.
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Scooped: White Chocolate Mint Ice Cream with Pomegranate Molasses
White chocolate, of course, isn't chocolate. It's comparisons to the dark stuff that so frequently disappoint tasters. So let's step past the unfortunate comparisons and consider white chocolate on its own terms. Once you get by the whole chocolate malapropism, white chocolate's flavor is pretty awesome: a buttery vanilla with strong hints of mint and other leafy herbs.
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Roasted Plum, Ginger, and Honey Ice Cream
You won't need eggs for this ice cream, which is thick and dense thanks to the plums and honey. A couple spoonfuls of plum brandy helps as well, both for texture and to amplify the plums' honeyed flavor.
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Jeni Britton Bauer's Farmers Market Sundae
This ambrosial sundae is eagerly anticipated each summer at our shops. We usually use tawny port, but it works well with almost any wine or spirit. You can add roughly chopped peaches, apricots, or plums, or substitute them for the berries.
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Jeni Britton Bauer's Tuscan Sundae
The flavors here are so complementary and play off each other perfectly: the salt and caramelized sugar in the ice cream, the warm honey and Vin Santo sauce—delicious
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Roasted Cherry Chocolate-Almond Ice Cream
A lush cherry ice cream with crunchy bits of dark chocolate and crunchy almond.