Rhubarb Soufflé

 

Rhubarb Souffle Recipe for Dessert

 
Ingredients of Souffle Dessert
500 grams of rhubarb, clean and cut in 2.5-3 cm pieces
½ cup of water
¼ cup of sugar
4 teaspoons of corn starch dissolved in ¼ of a cup of water
½ cup of sugar
5 egg whites
Sifted glazed sugar

 

Preparation of Recipe

  1. Place the rhubarb, water and sugar in a pot and cook for 10 minutes or until the rhubarb is soft.
  2. Pour the dissolved corn starch in the pot and cook for another 2-3 minutes until the mixture thickens.
  3. Place the egg whites in a bowl and whip them until they harden. Little by little go adding the remaining sugar whipping between each addition until it creams enough. Carefully mix it with the rhubarb and pour it into a soufflé mold (20 cm diameter. Bake for 15-20 minutes or until the soufflé lifts and turns golden. Powder it up with the glazed sugar serve it immediately.

8 servings

 

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