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Soufflé a la rhubarbe picture

Soufflé a la rhubarbe

A seasonal take on a classic light dessert, give Michel Roux Jr's version a go...

Serves 2-4
Cooks in
Difficulty Medium
Michel Roux JrDesserts

Ingredients

For the soufflé:

150g fresh Yorkshire rhubarb, sliced
4 tbsp demerara sugar
1 tbsp stem ginger in syrup, finely chopped
1 tbsp Calvados, optional
1 tbsp corn flour
200g free-range egg whites (about 5 egg whites)
40g caster sugar, plus extra for dusting
softened unsalted butter and caster sugar for greasing and lining the ramekins
clotted cream to serve, optional

For the crumble topping:

½ tbsp shelled pistachios, chopped
½ tbsp nibbed almonds
½ tbsp demerara sugar
½ tbsp rolled oats
½ tbsp desiccated coconut

Method

1) For the soufflé, tip the rhubarb into a pan with the demerara sugar and 1 tbsp water. Bring to a simmer, stir gently and cook until tender. Set some rhubarb chunks aside for decoration and douse them with a little stem ginger syrup and Calvados if using.

2) Tip the remaining cooked rhubarb into the bowl of a food processor with the cooking juices and blitz to a purée. If necessary pass the purée through a fine sieve or muslin cloth and place back into the saucepan.

3) Mix the corn flour with 1 tbsp water to make a paste and whisk into the rhubarb purée. Bring to the boil, stirring constantly to avoid any lumps. Remove from the heat and leave to cool, but do not refrigerate.

4) For the crumble topping, preheat the oven to 220C/fan 200C / gas 7. Mix the pistachios, almonds, sugar, oats and coconut together and spread the mixture over a non-stick baking tray. Toast the crumble for a few minutes until slightly golden and aromatic, then remove from the oven and reduce the temperature to 200C/fan 180C/gas 6.

5) Whisk the egg whites until frothy, then add the caster sugar and whisk to stiff peaks.

6) Beat one third of of the egg whites into the cooled rhubarb purée, then gently fold in the remaining egg whites. Butter 6 individual ramekin dishes thoroughly with butter and coat the insides with caster sugar. Always brush upwards when buttering soufflé dishes as this helps the soufflés rise.

7) Half fill the ramekins with the rhubarb soufflé mixture, then add the reserved cooked rhubarb pieces and stem ginger. Fill the ramekins to the top, level off with a palette knife. Run your thumb or a knife around the edge of the ramekin to enable the soufflé to rise and cook for 8 mins.

8) Sprinkle on the crumble topping and continue to cook for a further 2-3 mins. Serve with a spoonful of clotted cream if you like.

Recipe cta

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