How To Make Rhubarb Soufflé – Recipe And More

Raw rhubarb sticks
The fabulous heatwave over the weekend was all it took to get me back in the mood for a proper English summer (which is dangerous because anyone who has visited London during June/July/August will know that whenever we manage to sew together a few hot days in a row, this can actually end up being the bulk of the “blink and you’ll miss it” version of summer over here!) Depressed yet?
Figuring I better capitalize on the blue skies while they last, I managed to cross one item off my summer bucket list…to enjoy some awesome English rhubarb. And since soufflés are my current obsession, what a perfect opportunity!  I don’t know why rhubarb over here always looks infinitely better than its US counterparts, but I am always amazed how the produce isles and market stalls over here all stock rhubarb that is unquestionably bigger, redder and sweeter than anything I’ve yet to taste in the US.  
Rhubarb pan fry cubes
{rhubarb, butter and sugar cooking until reaching a thick jammy texture}
rhubarb souffle finished
{The finished product — raised to a height beyond my expectations}


Prep: 20 min
Cook: 15 min 


1 tbsp butter
1 tbsp caster sugar for the molds
3 free-range eggs, separated plus 2 extra egg whites 100g caster sugar 250g rhubarb purée 

Icing sugar to dust Directions:

Heat the oven to 190 C/Gas 5. Butter the insides of four 150ml soufflé dishes and lightly dust them with caster sugar.
To make the rhubarb purée, cook 250g chopped rhubarb with 2tbsp caster sugar and a dash of water for 5 min or until soft.

Combine the three egg yolks and 60g of the caster sugar in a bowl and beat until pale and smooth. Add the cooked rhubarb, beating well. Whisk the five egg whites and half the remaining 40g sugar in a large clean bowl until the whites start to thicken.

Add the remaining sugar and keep whisking until soft peaks form. Gently fold one third of the egg whites into the yolks, then the rest. Fill the soufflé dishes to the brim and smooth the tops. Run your index finger around the top inside rim of each dish to encourage the soufflés to rise straight.

Bake for 12 to 15 min, until puffed and golden. 
* Note: To avoid the soufflés deflating, always use the oven window to monitor. Never open the oven door until cooking is complete. Upon removing from oven, dust the tops with icing sugar.
Serve immediately and enjoy!