Rhubarb Souffle Recipe

Name: Rhubarb Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g rhubarb, cut into 2 . 5cm pieces; 1 tablespoon orange juice; 4 tablespoons caster sugar; 1 teaspoon spices; 100 g strawberries, sliced; 3 eggs, separated; 1 teaspoon finely grated orange zest; 25 g butter; icing sugar; 4 tablespoons creme fraiche, to serve

Servings: persons

250 g rhubarb, cut into 2 . 5cm pieces
1 tablespoon orange juice
4 tablespoons caster sugar
1 teaspoon spices
100 g strawberries, sliced
3 eggs, separated
1 teaspoon finely grated orange zest
25 g butter
icing sugar
4 tablespoons creme fraiche, to serve

1
Place the rhubarb, orange juice, 3 Tbsp of the caster suage and the mixed spice in a pan and bring to the boil; simmer for 4 minutes until tender and thickened. Sir in the strawberries and set aside.
2
Beat the egg yolks and remaining caster sugar until pale, then stir in the orange zest. In a separate bowl, whisk the egg whites until stiff. Fold the egg yolks carefully into the whites.
3
Pre heat the grill to medium. Melt the butter in a 23cm frying pan and spoon in the egg mixture so that it covers the base. Cook over a gentle heat for a few minutes until golden underneath and beginning to set, then grill for 1 minute until golden and puffy.
4
Slide the souffle onto a serving plate and spoon some of the fruit and sauce over half of it. Fold over and dust liberally with icing sugar. Serve in wedges with extra fruit and a spoonful of creme fraiche.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 250 g rhubarb, cut into 2 . 5cm pieces, 1 tablespoon orange juice, 4 tablespoons caster sugar, 1 teaspoon spices, and more.

Yes, Rhubarb Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Souffle

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