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Rhubarb Soufflé

Serves: 6
Total Calories: 166

Ingredients

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 yolk
1/2 cup sugar
1 cup milk, scalded
3 tablespoons lemon juice
1 teaspoon grated lemon zest
4 egg whites

Directions:

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.

Nutritional Facts:

Serves: 6
Total Calories: 166
Calories from Fat: 8

This Rhubarb Soufflé recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.


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