Rhubarb Soufflé Recipes

RHUBARB SOUFFLE

Steps:

• Place the rhubarb, orange juice, 3 Tbsp of the caster suage and the mixed spice in a pan and bring to the boil; simmer for 4 minutes until tender and thickened. Sir in the strawberries and set aside.
• Beat the egg yolks and remaining caster sugar until pale, then stir in the orange zest. In a separate bowl, whisk the egg whites until stiff. Fold the egg yolks carefully into the whites.
• Pre heat the grill to medium. Melt the butter in a 23cm frying pan and spoon in the egg mixture so that it covers the base. Cook over a gentle heat for a few minutes until golden underneath and beginning to set, then grill for 1 minute until golden and puffy.
• Slide the souffle onto a serving plate and spoon some of the fruit and sauce over half of it. Fold over and dust liberally with icing sugar. Serve in wedges with extra fruit and a spoonful of creme fraiche.

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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RHUBARB SOUFFLE

Steps:

• Preheat the oven to 180°C (approximately 350°F).
• Grease and flour 4 ramekins. Fill a baking tray with water and place in the oven.
• Rinse and trim the rhubarb and cut into small pieces. Pour the white wine and rhubarb into a small saucepan and cook until tender, 5-10 minutes. Drain the broth, set the rhubarb aside and mix with 30 grams of sugar.
• Whisk the egg whites with a pinch of salt and the vanilla sugar until stiff. Beat the yolks with the remaining sugar until fluffy. Fold the egg whites into the yolks, sift the cornstarch over the eggs and carefully fold in.
• Pipe 2 tablespoons of the mixture into each ramekin, cover with the rhubarb and drizzle with the remaining cooking liquid. Place the ramekins into the water bath, so that the molds are half in the hot water and bake until golden brown, 20-25 minutes.
• Remove and serve immediately.