Rhubarb Souffle

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 250 g rhubarb, cut into 2 . 5cm pieces
• 1 tablespoon orange juice
• 4 tablespoons caster sugar
• 1 teaspoon spices
• 100 g strawberries, sliced
• 3 eggs, separated
• 1 teaspoon finely grated orange zest
• 25 g butter
• icing sugar
• 4 tablespoons creme fraiche, to serve

Recipe

• 1 place the rhubarb, orange juice, 3 tbsp of the caster suage and the mixed spice in a pan and bring to the boil; simmer for 4 minutes until tender and thickened. sir in the strawberries and set aside.
• 2 beat the egg yolks and remaining caster sugar until pale, then stir in the orange zest. in a separate bowl, whisk the egg whites until stiff. fold the egg yolks carefully into the whites.
• 3 pre heat the grill to medium. melt the butter in a 23cm frying pan and spoon in the egg mixture so that it covers the base. cook over a gentle heat for a few minutes until golden underneath and beginning to set, then grill for 1 minute until golden and puffy.
• 4 slide the souffle onto a serving plate and spoon some of the fruit and sauce over half of it. fold over and dust liberally with icing sugar. serve in wedges with extra fruit and a spoonful of creme fraiche.