Rhubarb Souffle

10 ingredients
4 steps

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

Directions

  1. 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. 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. 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. 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.

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