Rhubarb Soufflé: The Best Rhubarb Soufflé Recipe from Cook'n

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	Rhubarb Soufflé

Serves: 6

Print this Recipe

   4 cups fresh rhubarb, diced
   1 cup hot water
   1/2 cup sugar
   2 tablespoons cornstarch
   2 tablespoons cold water
   1/2 teaspoon vanilla extract
   4 egg yolks
   1/2 cup sugar
   1 cup milk, scalded
   3 tablespoons lemon juice
   1 teaspoon grated lemon zest
   4 egg whites

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Cook rhubarb, water, and sugar until tender; drain and save liquid. Place in casserole dish. Mix cornstarch, water, and vanilla together; cook, stirring until clear; pour over rhubarb; cool. Beat egg yolks until light and put into saucepan; add sugar and milk; cook until thickened. Cool and add lemon juice and zest. Beat egg whites until stiff; fold into egg mixture; pour over rhubarb and bake at 350°F for about 1 hour.

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