Rhubarb souffle

Deliciously tart and light as air, this easy souffle makes a fabulous pudding for a dinner party.

  • 22 mins cooking
  • Serves 4
  • Print
<i>The Ultimate Low-fat</i> cookbook, ACP Books


Rhubarb souffle
  • cooking-oil spray
  • 1/2 cup (110g) caster sugar
  • 1 1/2 cup (165g) coarsely chopped rhubarb
  • 1 tablespoon water
  • 3 egg-whites
  • 1 tablespoon icing sugar


Rhubarb souffle
  • 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.

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