I may have mentioned that I love rhubarb, and I have a feeling it won't be in season for too much longer. The recipe if from Australia Women's low fate favourites. I made it yesterday for my parents and my mom and I both ate two!! I'd never made any type of souffle before and I think it turned out pretty well for a first attempt.
Ingredients:
-1/2 cup sugar or icing sugar (in Australia they use Castor sugar)
-3 egg whites
-1 1/2 cup rhubarb
- 1 T water
Directions:
-spray or lightly grease 4- 1 cup oven proof dishes (I used 6- 1/2 cup ones) and sprinkle sugar in bottom and around edges
- preheat oven to 350 convection, or 375 normal
- put chopped rhubarb, water and 2 tablespoons sugar in a pot, and cook for about 10 minutes on medium until it thickens, stirring
- beat egg whites until soft peaks form, add remianing sugar and beat until firm peaks.
- transfer rhubarb to a bowl. Fold in egg whites in two batches. Transfer to little dishes and bake for 12 minutes.
- Serve immediately, as it will fall if you wait long.
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