Rhubarb Souffle



Preparation Time: 50 mins approx
 
Notes: Rhubarb Souffle Rhubarb a native plant of Tibet reached the UK around the 17th century but wasn’t used as a food for 100 years after. The leaves that are poisonous were often used for cleaning and polishing the outside of copper pans ! 
 
Ingredients:

Prep time 50 mins
 Cooking time 12 mins

 Pre-heat the oven for a min of 10 mins prior to use at 200dgC (400F) gas mark 6

 Serves 4   450 g 



( 1lb) Rhubarb, peeled and sliced into 2.5 ( 1inch) pieces 

3 tblsp castor sugar 

Zest and juice of 1 small orange 

2 med egg whites 

Pinch of salt 



Melted butter and castor sugar
 
Method:

Method… 
1/ Place the  Rhubarb ,the orange juice, and zest into a saucepan and cover with a tight fitting lid and cooke gently for approx. 15 mins then leave to cool

2/In a clean bowl ( oil and fat free), whisk the egg whites with the salt until they start to hold then gently  little by little add the castor sugar whisking throughout the process (as though you were making Meringue).

3/ When the rhubarb is cool gently fold into the whisked egg white using a metal spoon. 

4/ Brush the sides of either an 850 ml ( 1.5 pt)  the soufflé dishe or alternatively 4 individual soufflé dishes  with the melted butter then dust with the sugar.

5/Pour the mixture into the dish and bake in the pre-heated oven for approx. 12 mins. 

When ready serve immediately.
 
Serves: 4
 
     
 
 
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