Rhubarb souffles
Instructions
Cut the rhubarb into matchsticks.
Cover them with icing sugar and let soften 2 hours.
In a casserole put 40 g of sugar, two tablespoons of water, put on the fire and wait for rising boil.
Meanwhile, whip the egg whites until foamy.
When the sugar bubbles pour into the sticks of rhubarb and cook for 2 minutes.
Pour the mixture over the egg whites, beat 1 minute with electric mixer.
Butter and sprinkle with the remaining sugar mould, pour the mixture, Cook in the oven at 160 degrees for 25 minutes.
Serve with custard.
Ingredients and dosing for 6 persons
- 200 g of clean rhubarb
- 100 g of icing sugar
- 60 g of sugar
- 4 egg whites
- Butter