Wednesday, May 19, 2010

Rhubarb Souffle

As promised, here is the recipe for Rhubarb Souffle, from my Toronto weekend with Sarah K. I had bright pink spring rhubarb growing in my garden so I brought some with me to the city. We had a brainstorm session to determine what wonderful concoctions we could make for desert. I give Sarah full credit for the souffle idea. It turned out beautifully!

Rhubarb Souffle
~ serves 4 ~
3 egg whites
3 yolks
2 tsp vanilla
1/4 cup flour
1/2 cup sugar divided
2/3 cup rhubarb compote (recipe follows)
3 T butter, melted
3 T heavy cream

Preheat oven to 375.
Butter ramekins and sprinkle sides and bottom with sugar. Place 1 T of rhubarb compote in bottom of each ramekin.
Beat egg whites to stiff peaks, adding 3 T of sugar towards end
Combine yolks, vanilla, flour, 1/4 cup sugar, remaining rhubarb, butter and cream.
Fold egg yolk mixture carefully into egg white mixture.
Pour evenly into ramekins.
Bake in a water bath for 15 minutes.

Rhubarb Compote:
8 cups rhubarb
zest and juice of one orange
1/2 cup orange juice
1 cup sugar

Combine all ingredients over medium heat in large saucepan.
Stir until rhubarb is very soft.
Puree in blender or food processor until smooth.

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