Ingredients
Method
1.Preheat oven to 200°C (180°C) fan-forced.
2.Spray inside of four 1-cup (250ml) ovenproof dishes with cooking-oil. Sprinkle base and sides of dishes with 2 tablespoons of the caster sugar. Stand dishes on oven tray.
3.Combine rhubarb, water and 2 tablespoons of caster sugar. Cook, stirring, over medium heat, about 10 minutes or until mixture thickens. Transfer mixture to medium heatproof bowl.
4.Meanwhile, beat egg-whites in small bowl with an electric mixer until soft peaks form. Gradually add remaining caster sugar; beat until firm peaks form.
5.Fold egg-white mixture into warm rhubarb mixture, in two batches. Spoon mixture into dishes. Bake in oven about 12 minutes.
6.Serve souffles immediately, dusted with sifted icing sugar.
