Name: Raspberry Rhubarb Flan
Yield: Serves 4
Cuisine: France
Ingredients: 1 cup fresh raspberries; 1 teaspoon vanilla extract; Pinch of salt; 3 or 4 rose geranium leaves (optional; see Note); 2 tablespoons unsalted butter; ⅛ teaspoon freshly grated nutmeg; 1¼ cups whole milk; 3 large eggs; 1 pound fresh tender rhubarb; ½ cup plus 1 tablespoon sugar; ¾ cup all-purpose flour

Preparation info

Serves
4

Difficulty
Complex

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

This flan from rural France is homey and comforting and makes an ideal ending to a hearty meal. In this recipe, fresh rose geranium leaves flavor a fine combination of rhubarb and raspberries.

Ingredients

1 pound fresh tender rhubarb
½ cup plus 1 tablespoon sugar

Europe
France
Dessert
Mediterranean
Vegetarian

Method

A day in advance, trim the rhubarb, removing the greenish top of the stems and any leaves. If the rhubarb is late season, old, or thick, pull off the outer strings as you would for celery. Cut the rhubarb into 1-inch dice. You should have about

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