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by Heather Harris Brady

I have a feeling this is a pretty old recipe, I found it in one of my vintage Farm Journal Pie cookbooks and tweaked it. They call it Rhubarb Popover, which is kind of true, but I like the name clafouti because that sounds more like a dessert.

Either way, it goes together really quickly and comes out of the oven as a lovely crusty amalgamation of fruit and a custard-like center.I think you could successfully sub in blackberries, raspberries, black cherries or pineapple for the rhubarb. I served it warm with scoops of vanilla ice cream and fresh strawberries on top, but you could also just give it a quick shake of powdered sugar and call it a day.

This is so easy you can slide it in the oven when you sit down to dinner and it will ready by dessert!

Rhubarb Clafouti, Makes six generous servings

  • 2 eggs
  • 3/4 c. milk
  • 3/4 c. flour
  • 1/2 t. baking powder
  • 1/4 c. butter
  • 1-1/2 c. diced fresh rhubarb
  • Powdered sugar for garnish
  • Vanilla ice cream, optional

Preheat the oven to 425. Put the butter in a 9″ pie dish and put it in the oven to melt.

Combine the eggs and milk in a bowl, add the flour and beat it until smooth.

When the butter is bubbling, pull the pie dish back out of the oven and pour the batter into the hot dish.

Put the fruit in the center and return it to the oven. Bake about 20-25 minutes, until puffed and golden brown.

Cut into wedges and serve. This is best eaten straight away, any leftovers should be covered and refrigerated, then rewarmed.


Four years ago: Fallen Chocolate Cakes
Three years ago: Lemon Ginger Cake with Saskatoon Berries
Two years ago: Sunday Night Cake with Chocolate Sauce
One year ago: County Fair Lemon Pound Cake


My husband has been making a concerted effort to limit his intake of sugar, but it is amazing how much sugar is hidden in condiments. It is equally amazing how much it can cost to purchase sugarfree versions! So, because I had some beautiful tomatoes from my aunt’s Amazonian tomato patch, I made him a batch of sugarfree ketchup based on a recipe in my trusty 1940’s Farm Journal Canning & Preserving cookbook.

Back in the day there were as many types of ketchups as there were varieties of fruit available. They all follow the same principle: wash and dice your fruit, cook it down with some initial seasoning (usually onion), puree, add more seasoning and cook to a desired thickness. I’ve followed the same basic process here. In cooking school we often used large carrots for sweetness as opposed to adding sugar, so I’ve added in a carrot here.

Sugar Free Tomato Ketchup

12-14 red ripe in-season tomatoes, a mix of varieties is great

1/2 c. onion, chopped

1 large carrot, chopped (I’m using this in place of the refined sugar)

1/2 c. apple cider vinegar

1 t. cinnamon

1 t. allspice

1/2 t. garlic powder

Gorgeous tomatoes (a dozen or so), check.

Wash and chop the tomatoes into a large pot along with the onion and carrot. I left the skins on the tomatoes but you could remove them if you like.

Cook down until all the vegetables are very soft. Then puree, I used my immersion blender and pureed right in the pot itself.

(Sorry for the blurry photo – it’s the steam!). Add the additional spices and cook down until it’s at your desired thickness.

This recipe makes about 3-1/2 cups of ketchup. I kept some out for the refrigerator and packed the rest into small plastic containers to freeze for future use.  So I have about three commercial bottles worth of sugarfree ketchup (which usually sell for over $5 per bottle) for less than a $1.00 in ingredients since my tomatoes were free!

My sugarfree ketchup, fulfilling its destiny!

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  • Chef's Table (!)
  • Chocolat
  • Chef
  • Grand Budapest Hotel
  • Hundred Foot Journey
  • Ratatouille
  • Cloudy with a Chance of Meatballs
  • Master Chef (NPR)
  • Julia's Kitchen (NPR)
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