I’m a big fan of rhubarb. Arn’t you? A sour and bitter taste. that goes well to balance desserts sweetness. You’ll find other recipes with rhubbarb on this French food blog : rhubarb tart or rhubarb muffins (both associated with berries), and a gorgours strawberry and rhubarb tart on French sablé Breton bhortbread (typical pastry from Britany).
The trick of this recipe to get a very tender rhubarb is to macerate it in sugar for about 1 hour and then drain it before combining with the red fruits in the clafoutis batter. As we are already having sugar here with the fruits, I used my classic clafoutis recipe (see the cherry clafoutis) and reduced the amount of sugar.
This recipe can be made with any type of red fruit: raspberry, strawberry, or mix of red fruits. If you use frozen fruit, make sure to drain them well.