"Moreover, I love clafoutis because it’s so hard to mess up. Even the worst clafoutis tastes pretty good, and it takes hardly any time to make. So I picked up some crimson stalks of rhubarb at the market to make a strawberry-rhubarb clafoutis. I found a recipe from the folks at King Arthur flour that I used as a foundation and set to hulling and halving strawberries and dicing rhubarb. And while the final version made for some good after-dinner treats (and late-afternoon, passing-through-the-kitchen will-power busters), this not-to-sweet version, which I spiked with cardamom and black pepper, was a delight first thing in the morning with my cup of coffee." - Steven Perez from Bookmarklet