Rhubarb and almond gratin

Thankfully there’s my miniature front garden to remind me that it is spring after all! Today I harvested rhubarb for the first time this season.

I so love rhubarb, I could literally have rhubarb and berries with my muesli every day.

But today I used it to bake, going back to the notes I took one day when listening to my favourite French food radio programme (“On va déguster” on France Inter), here’s a quick & easy, unpretentious yet rewarding recipe.
This gratin is relatively low in sugar, just enough to take the acidity out of the rhubarb. The top layer once cooled has a nice chewy texture.

• Ingredients

  • 500g rhubarb
    You could also mix in apples or pears.

  • 100g butter at room temperature (soft)

  • 70g sugar

  • 130g ground almonds

  • 2 eggs

  • 100ml liquid cream, dairy or non dairy

  • A couple handfuls of berries to serve (optional)

  • You’ll also need a medium-size gratin dish (so oven-proof), about 25cm * 18cm.

• Preparation

  • Preheat the oven at 180 degrees

  • Wash and cut the rhubarb in 2-3 cm chunks. If the rhubarb stalks are big, you may need to peel off some of the fibrous skin. If you’re using apples or pears, cut them in thick slices / pieces about the same size as the rhubarb.

  • Grease the oven-proof dish and spread the rhubarb evenly. 

  • In a large bowl, mix the sugar with the eggs, using a wooden spoon or a balloon whisk (not too small / tight as the mix is quite thick). Then add the butter. When all ingredients are well mixed, add the ground almonds and keep stirring until you get a soft texture, avoiding to overwork the preparation.

  • Add cream progressively until the batter has reached a consistency that’s thick enough to be dolloped, not poured.

  • Spread the mix evenly on top of the rhubarb / fruit mix using the back of a spoon or a spatula.

  • Bake for 30 minutes. Let the gratin cool down, it will be easier to serve (else it may collapse). 

  • Serve with fresh berries if you want.Description text goes here

• Health benefits

  Rhubarb contains calcium and vitamin K, both beneficial for bone health.

  Almonds are rich in the antioxidant vitamin E, good for brain, cardiovascular, respiratory and skin health. They also contain zinc, magnesium and potassium. They’re high in monounsaturated fatty acids (better than saturated for cardiovascular health). Their fibre content helps slowing down the release of sugar to the bloodstream.

  The sugar content for this recipe is low compared to usual cakes, but do bear in mind that sugar is best consumed in moderation.