Rhubarb Soufflé

Serves 4-5 foodies
This perfect light and fluffy dessert takes less than 30 minutes to make and is so delicious and easy!
Also it’s actually quite low in fat!

½ cup of caster sugar
175g chopped rhubarb (cut about 2cm thick)
1.5 Tbs of water
3 egg whites
1 Tbs of icing sugar

Here’s how it’s done:
1. Preheat oven to 200°C/180°C fan-forced.
2. Butter the inside of four ramekins and sprinkle the inside of them with 2 tablespoons of caster sugar. Stand dishes on an oven tray.
3. Combine the chopped rhubarb, the water and 2 tablespoons of the caster sugar in small saucepan. Cook it on a moderate heat, constantly stirring it, for about 8-10 minutes or until mixture thickens. (When cooked remove it from the pan so it doesn’t stick to the bottom).
4. Take a medium bowl, and beat the egg whites with an electric mixer until soft peaks form. Then gradually add the remaining caster sugar and beat until firm peaks form. (A good way to check if it’s firm enough is to tip the bowl upside down and check nothing falls out!).
5.Fold the rhubarb mixture, through the egg-white mixture. Spoon the mixture into ramekins until they are about ¾ full.
6.Bake in oven for about 11-12 minutes.
7. Serve soufflés immediately (remember the ramekins will be hot!) and dust with sifted icing sugar!ENJOY! Note: I like to double the rhubarb mixture and then after I have cooked it on the stove top, separate half of the mixture and store it in a plastic container in the fridge to eat with bircher muesli and greek yoghurt for a delicious breakfast!



  1. Tried this and it was perfect :) A definite dinner party dessert!

    1. I am glad you enjoyed it :) I have made it for a few dinner parties too x