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Rhubarb souffle

A simple Spring soufflé

Preparation55 Mins
Cooking Time35 Mins

Way back in the seventeenth century, rhubarb commanded as high a price as opium, and four times that of saffron. It was prized for its medicinal qualities, more than for its taste. Much has changed since.
Of course, everyone has heard of the Rhubarb Triangle in West Yorkshire, between Wakefield, Morley and Rothwell. There, rhubarb has been grown for hundreds of years and it has now been awarded Protected Designation of Origin, acquiring the same status as Stilton cheese, Melton Mowbray pork pies, and Champagne.

Ingredients Required

To line the soufflé moulds

Unsalted butter, softened
Caster sugar

For the rhubarb soufflé base and compote

English forced Rhubarb, cut into 3cm battons
Caster sugar

For the rhubarb soufflé

English forced Rhubarb, diced 5mm
Caster sugar
Creme patissiere
Cooked Rhubarb puree (see recipe)
150g (5 each)
Egg whites, organic / free range
1 squeeze
Lemon juice
Caster sugar

Cooking Method

Chef tips

Chefs Notes:
(*1) This should still leave a little bite to the rhubarb, and give the soufflé a wonderful freshness and further burst of rhubarb flavour and texture.
(*2) A tiny drop of lemon juice will change the chemistry of the egg whites and make them less prone to separating.
(*3) This will prevent the soufflé from catching on the edge and so ensure an even, straight rise.

You could line the soufflé moulds with dried powdered rhubarb and a little sugar. This would give a wonderful texture to the soufflé. Finely slice 200g rhubarb 1mm thick and lay out on a tray lined with greaseproof paper. Dry in the oven for 45 minutes at 90ºC. Leave to cool, then crush and powder with 30g caster sugar.


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