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.