Recipe Archives->Desserts Pudding->Rhubarb Souffle 01

Rhubarb And Custard Souffle
Serves 6
                                                                                
14 oz rhubarb, cut into 1-inch chunks
1/3 cup sugar, plus 2 tablespoons
2 tablespoons softened butter
6 gingersnap cookies, finely crushed
10 tablespoon store-bought custard, plus extra for serving
1 large free-range or organic egg yolk, plus 4 egg whites
1 teaspoon all-purpose flour
Sea salt

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.

Butter 6 ramekin dishes.  Dust the insides of the buttered ramekins
with the smashed cookies, then shake out any excess crumbs and keep
them for later.

Scoop 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, 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 leftover gingersnap
crumbs.

Printable version: rhubarb-souffle01.txt.