Rhubarb Soufflé

Ingredients

• 250 g rhubarb
• 2 tbsp dry white wine
• 60 g sugar
• 4 egg whites
• 1 pinch salt
• 1 packet vanilla sugar (7 g)
• 2 egg yolks
• 3 tbsp cornstarch

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat.

2. 2.

   Grease and flour four small ramekins. Fill a baking tray with water and place it in the oven.

3. 3.

   Clean, wash, peel, and cut the rhubarb into small pieces. Place them with the white wine in a small pot and simmer for 5-10 minutes until tender; strain the liquid, set aside the pieces, and mix with 30 g sugar.

4. 4.

   Whisk the egg whites with salt and vanilla sugar until stiff peaks form. Beat the egg yolks with the remaining sugar until fluffy. Fold the meringue into the yolk mixture, sift in the cornstarch, and gently fold again.

5. 5.

   Spoon about 2 tablespoons of batter into each ramekin, top with rhubarb, and spread the remaining meringue over it. Place immediately on the water-filled tray so that the ramekins sit halfway in hot water, then bake in the preheated oven for 20-25 minutes until golden brown.

6. 6.

   Remove from the oven and serve immediately.