Rhubarb Souffle
6 servings
45 minutes
Rhubarb soufflé is a delicate dish of German cuisine that combines lightness and airiness with the tangy flavor of rhubarb. In the past, rhubarb was valued for its refreshing properties, and this dish reveals its rich taste. Baked stalks turn into fragrant puree mixed with sugar and gently folded into whipped egg whites to create a delicate texture. The soufflé is baked until golden brown and dusted with powdered sugar before serving. It pairs wonderfully with cold milk, enhancing its freshness. This is the perfect dessert for a light meal conclusion that delights the palate and surprises with its elegant appearance.
1
Bake the cleaned and washed rhubarb stalks in the oven until soft for 20-25 minutes, then strain through a sieve, mix with sugar, boil well until syrupy thickness, and pour into the whipped egg whites while stirring gently.
- Rhubarb: 270 g
- Sugar: 160 g
- Egg white: 12 pieces
2
Place the prepared mixture in a greased pan and use a piping bag to create a design on top. Before serving, bake in the oven at 200 degrees until a golden crust forms on the surface.
- Fat: 10 g
3
Serve the soufflé on the table sprinkled with powdered sugar, and separately serve cold milk.
- Sugar: 160 g
- Milk: 600 ml