At a glance
You're creating an airy, impressive soufflé by cooking down rhubarb and strawberries into a silky fruit purée, then folding it gently into whipped egg whites—the tricky part is keeping everything light and fluffy while being careful not to deflate it. Once baked, this beauty needs to hit the table immediately, because soufflés have a way of deflating faster than you can say "dig in!"
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Prepare the rhubarb
Trim the leaves off the rhubarb stalks. Peel away the tougher outer skin from the stalks, which comes off easily with 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
Stir in the potato starch quickly, ideally with a whisk, so no lumps form in the mixture. Add the thyme. Simmer for about 5 minutes.
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How it went
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