It’s the time of the year that almost overnight rhubarb pops up everywhere; when I go to the market to buy my fruits & vegs, there they are; any food magazine HAS to have some rhubarb related topic and of course the food bloggers… I understand it, from all the fruits & veggies, rhubarb has by far the most extraordinary and beautiful color!
But for as long as I can remember, I have always disliked this veg. I still have visions from when I was six, and my mother had a big pan of Rhubarb on the stove and as a special treat, we had stewed Rhubarb for dessert.
“If you think it’s too sour, just add some extra sugar.” my mother said to me, and as I scooped in heaps of sugar, my sister ladled in her second bowl, she clearly could not get enough of it.
But 20+ years later, your taste changes and I cannot deny that I’m not attracted by the color of this vegs and the many recipes that flirt with me. So I had to give Rhubarb a second chance and I did it with this Rhubarb Soufflé recipe.
It’s a fairly easy recipe to make and although I’m happy how the photos turned out, I can conclude that I really don’t like rhubarb and so I called sis and she ate both soufflés.
But if you like rhubarb, here is what you need & need to do:
250 grams of rhubarb, in pieces of 3 cm
3 tablespoons of sugar
1 teaspoon of cornstarch
50 ml water
1 egg white
1 spoon of butter
Grease 2 small oven dishes with butter and sugar them. In a big pan, heat the rhubarb in 50 ml of water and with the sugar on a low heat. Let it simmer for for about 15 mins. Pour the liquid in a cup and set aside.
push the rhubarb through a colander sieve. Set a small bit of the juice, to serve as a side. To the rest of the juice add the cornstarch mix thoroughly and heat this. Then leave it to cool down.
Whip the egg white until stiff then the rhubarb mixture and mix thoroughly. Scoop the mixture in the oven dishes, and bake for 15 minutes on 170 degrees.
Serve immediately ( to get the full soufflé effect) and with the some of the leftover rhubarb juice on the side.
Ps. here is a great link for Rhubarb lovers: Bangers&Mash makes a collections of rhubarb recipes 🙂