Hot Rhubarb Soufflé

with candied Ginger, Ginger Madeleines and oven baked Rhubarb Crème Patissiere

Hot Rhubarb Soufflé

Preparation time
45 mins

Cooking time
25 mins


Yorkshire forced rhubarb
300ml milk
3 egg yolks
62g caster sugar
1 vanilla pod split
35g plain flour
½ pint rhubarb coulis

Ginger Madeleines (yield: 24 small)
2 eggs
75g caster sugar
10g dark soft brown sugar
90g plain flour
3g baking powder
90g melted butter
20g chopped stem ginger

Method for the Ginger Madeleines

  1. Cream the butter and sugar, add the eggs and sieve in the plain flour and baking powder.
  2. Add the chopped stem ginger.
  3. Pipe into madeleine moulds and cook in the oven at 180°C for 10 minutes or until a sponge like consistency is formed.

Method for the Soufflé

  1. Take 1 tbsp of crème patissiere and 2 tsp of rhubarb coulis, mix together and set aside.
  2. Whisk 2 egg whites to a soft peak and add 25g of caster sugar to make a smooth shiny meringue, gently fold into the pastry cream.
  3. Place into a buttered and sugared soufflé mould.
  4. Bake in a hot oven at 200°C for approx. 15-20 minutes.
  5. Assemble: Serve immediately from the oven with rhubarb coulis, ginger madeleine’s, candied ginger and oven baked rhubarb.