Rhubarb soufflés are as light as a cloud.
The rhubarb, a generous perennial plant, has a tangy taste and can be eaten as a dessert (in pies or stewed fruit) or in a salty meal. Today, we’ll recommend a sweet but light dessert in which you will experience the slightly acidic taste of the rhubarb gently enhanced by the stewing process: rhubarb soufflés.
Ingredients for 8 rhubarb soufflés
- 6 oz/500g of rhubarb stalks
- 2 eggs
- 5 oz/100g of cottage cheese (cow or sheep)
- 2 oz/120g of sugar
- 1 vanilla bean or vanilla powder
How to proceed
- Make rhubarb compote: peal the rhubarb with a peeler and cut it in pieces of about 2 cm. Put them in a bowl and sprinkle with 100g/3.5oz of sugar. Let them clear for at least 1 hour. Cook for about 30 minutes over low heat while adding the vanilla. Leave to cool.
- Separate egg whites from yolks. Whisk until stiff and mix the yolks with the sugar. Whisk until white.
- Preheat the oven to 150°C.
- Mix the cottage cheese with the yolks and sugar mixture and gently fold in the egg whites.
- Oil the molds – preferably small ovenproof ramekin dishes– with coconut oil for example. I tried with muffin pans but these soufflés can’t be removed from the mold. Put the stewed rhubarb at the bottom of the ramekins, then the cream mixture and put in the oven for about 20 minutes. The soufflés must have risen and have a lovely golden colour.
Savour warm or cold