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1
Preheat the oven to 180C/350F/gas 4 and put in a baking tray to heat up.
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2
Put the rhubarb into a saucepan with the 100g of sugar.
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3
Put a lid on the pan and simmer gently for about 10 minutes, until the rhubarb is soft.
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4
Put to one side and leave to cool completely.
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5
Get yourself six ramekin dishes and rub their insides with the butter.
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6
Put the gingersnap biscuits into a sandwich bag, tie a knot in the top and smash the biscuits with a rolling pin or the bottom of a pan to make quite ?ne crumbs.
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7
Dust the insides of the buttered ramekins with the smashed biscuits, then shake out any excess crumbs and keep them for later.
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8
(You can put the dishes into the fridge at this point until youre ready to put your souffle together.)
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9
Blob a tablespoon of the cooled stewed rhubarb into each ramekin dish.
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10
Mix the rest of the rhubarb with the custard, the egg yolk and the ?our.
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11
In a large, clean bowl, using an electric whisk, beat the egg whites with a pinch of salt until you have soft peaks.
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12
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.
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13
Working gently, fold 2 spoonfuls of the stiff egg whites into the rhubarb mixture.
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14
Tip this into the bowl containing the remaining egg whites and fold together very carefully.
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15
Divide the mixture between the ramekins and level the tops.
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16
Wipe the rims of the dishes clean.
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17
Remove the hot baking tray from the oven and place the ramekins on it.
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18
Put back into the preheated oven and bake for 18 to 20 minutes, or until the souffles are a lovely golden colour and have risen nicely.
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19
Serve immediately, sprinkled with your leftover gingersnap crumbs.
