Rhubarb and strawberry souffle omelette

  • 15 mins preparation
  • 10 mins cooking
  • Serves 2
  • Print


Rhubarb and strawberry souffle omelette
  • 250 gram rhubarb stalks, trimmed and cut into 2 cm pieces
  • 1/4 cup (55g) caster sugar
  • 1 tablespoon orange juice
  • 100 gram sliced strawberries
  • 3 eggs, separated
  • 1 teaspoon finely grated orange rind
  • 2 teaspoon unsalted butter
  • icing sugar, to serve


Rhubarb and strawberry souffle omelette
  • 1
    Combine rhubarb, 2 tablespoons sugar and orange juice in a saucepan and bring to boil on high.
  • 2
    Reduce heat and simmer 5-7 minutes, until rhubarb is tender and liquid has thickened. Stir in strawberries. Cool slightly.
  • 3
    In a bowl, beat egg yolks and remaining 1 tablespoon sugar with an electric mixer until light and fluffy. Stir in orange rind. In a separate bowl, beat egg whites until stiff peaks form. Gently fold yolk mixture into egg whites.
  • 4
    Preheat a grill. Melt butter in a 23cm non-stick frying pan. Spoon half of egg mixture into pan, covering base. Cook on low heat for about 3-4 minutes, until golden underneath. Place under grill and cook until golden and puffed.
  • 5
    Slide onto a warmed plate. Spoon fruit over half. Fold over and dust with icing sugar. Repeat with remaining egg mixture. Serve with remaining fruit sauce.


This mixture is easily doubled for extra servings.

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