Step-by-step method

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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250 gram
Rhubarb
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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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100 gram
Strawberries

50 gram
Brown Cane Sugar
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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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10 gram
Potato Starch

2 gram
Fresh Thyme

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Blend until smooth

Blend the cooked fruit until completely smooth using an immersion blender, then pass it through a sieve for an even silkier texture. Let it cool completely.
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Whip the egg whites

Whip the egg whites with the powdered sugar into a very stiff meringue. Fold in the cooled fruit mixture a spoonful at a time. Mix very, very gently so the meringue stays light and airy.

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2 piece
Egg White

100 gram
Powdered Sugar
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Butter the dishes

Grease the inside of your soufflé ramekins or ceramic baking dishes thoroughly with butter, making sure not to miss a single spot. Dust the buttered ramekins with powdered sugar.

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10 gram
Unsalted Butter

10 gram
Powdered Sugar
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Fill halfway

Carefully spoon the mixture into the ramekins using a large spoon. Take care not to get any on the rim, as the rising soufflé would stick to it and fail to rise evenly. Fill the ramekins only halfway, since the batter will rise a lot.
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Bake on the lower shelf

Bake in an oven preheated to 200°C, on the lower or middle shelf, for about 15 minutes. The soufflé will rise, double in volume, and turn golden on top.
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Serve immediately

Take the soufflé out of the oven and serve right away. Why immediately? Because it will start to sink after just a few minutes, so it really needs to be eaten straight away.

Fluffy Strawberry-Rhubarb Soufflé

Name: Dreamy Strawberry-Rhubarb Soufflé
Prep time: 25 min
Cook time: 30 min
Total time: 92 min
Yield: 7
Cuisine: French
Ingredients: 100 gram Strawberries; 10 gram Potato Starch; 50 gram Brown Cane Sugar; 10 gram Unsalted Butter; 250 gram Rhubarb; 2 gram Fresh Thyme; 110 gram Powdered Sugar; 2 piece Egg White

bohynekuchyne

Prep 25 min Cook 30 min

Plus 30 min of resting (not counted in active time)

8 Ingredients

9 Steps

Hard Difficulty

Ingredients — what you'll need

You only need 8 ingredients

Adjust servings

About this recipe

Rhubarb season meets strawberry season, and honestly, I can barely imagine one without the other. I make strawberry-rhubarb jam, bake strawberry-rhubarb cakes... and this soufflé! It's the best of all. Light and airy, like a little cloud.

Gluten-free Vegetarian Desserts To impress

Step-by-step method

At a glance

Prep the rhubarb

For this step

Cook with the strawberries

For this step

Add the starch

For this step

Fluffy Strawberry-Rhubarb Soufflé

Ingredients — what you'll need

About this recipe