At a glance
This light and airy strawberry-rhubarb soufflé brings together spring's best flavors in one cloud-like dessert. You'll need to cook down the fruit, whip egg whites into stiff peaks, then fold them together gently to keep everything fluffy—the trickiest part being that you must serve it immediately after baking, before it starts to sink.
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Prep the rhubarb
Trim the leaves off the rhubarb stalks. Peel away the tougher outer skin using a potato peeler. Cut the cleaned stalks into pieces about 2 cm wide.
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Cook with the strawberries
Hull the strawberries, removing the green tops. Put the rhubarb and strawberries into a pot, add a tablespoon of water and the cane sugar, and bring to a boil. Cook until both the rhubarb and strawberries have broken down completely.
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Add the starch
Add the potato starch, stirring it in quickly, ideally with a whisk, to avoid any lumps. Add the thyme. Simmer for about 5 minutes.
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