Easy Peasy Rhubarb Souffle Recipes

EASY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
• Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
• Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

RHUBARB AND CUSTARD KINDA SOUFFLE

Steps:

• Preheat the oven to 350 degrees F and put in a baking sheet to heat up.
• Put the rhubarb into a saucepan with the 1/3 cup of sugar. Put a lid on the pan and simmer gently for about 10 minutes, until the rhubarb is soft. Put aside and leave to cool completely.
• Get yourself 6 ramekin dishes and rub their insides with the butter. Put the gingersnap cookies into a sandwich bag, tie a knot in the top and smash the cookies with a rolling pin or the bottom of a pan to make quite fine crumbs. Dust the insides of the buttered ramekins with the smashed cookies, then shake out any excess crumbs and keep them for later. (You can put the dishes into the refrigerator at this point until you're ready to put your souffles together.)
• Blob a tablespoon of the cooled stewed rhubarb into each ramekin dish. Mix the rest of the rhubarb with the custard, the egg yolk and the flour. In a large, clean bowl, using an electric mixer, beat the egg whites with a pinch of salt until you have soft peaks. Add the remaining 2 tablespoons of sugar and whisk on a high speed until the whites are very stiff - this should take about 3 minutes.
• Working gently, fold 2 spoonfuls of the stiff egg whites into the rhubarb mixture. Tip this into the bowl containing the remaining egg whites and fold together very carefully. Divide the mixture between the ramekins and level the tops. Wipe the rims of the dishes clean.
• Remove the hot baking sheet from the oven and place the ramekins on it. Put back into the preheated oven and bake for 18 to 20 minutes, or until the souffles are a lovely golden color and have risen nicely. Serve immediately, sprinkled with your leftover gingersnap crumbs.
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EASY RHUBARB CRUMBLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Put rhubarb in an 8- or 9-inch round glass baking dish.
• Mix sugar, flour, and eggs together in a medium mixing bowl; pour over rhubarb.
• Prepare crumble in the same bowl: Mix flour, brown sugar, oats, baking powder, and salt until combined. Sprinkle over rhubarb.
• Bake in the preheated oven until rhubarb is soft and top is browned, about 30 minutes.

EASY SPINACH SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
• Bake in preheated oven for 20 minutes, or until lightly set.
• NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!