Camden New Journal - Reciepe for Rhubarb SouffléBy Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 5th August 2008

Clare Latimer's recipe for
Rhubarb Soufflé

Rhubarb Soufflé
Rhubarb originates from Asia from about 2,000 years ago and was then used for medicinal purposes and not until the 18th century was it grown for culinary reasons in Britain and America.
Very recently supermarkets have reported a 100 per cent increase in sales, which is better than any other vegetable so I think we should follow the trend.
For a change I cooked the soufflés in halved scooped out Charentais Melons eating the melon as a starter. Also I reserve the strained juice as it makes a delicious drink.
Serves 4
Ingredients
450g Rhubarb, cut into one-inch pieces;
One small orange;
Three flat tbsp caster
sugar;
Two eggs;
One square dark plain chocolate, grated. Optional .

Method
Preheat the oven 200C 400F Gas 6.
Put the rhubarb into a saucepan. Grate the rind of the orange and set aside and then squeeze the juice from the orange and pour into the saucepan with the rhubarb.
Add two tablespoons of the sugar. Bring to the boil and then cover and simmer gently for 12 minutes. Strain off most of the juice, add the orange rind and then leave to cool slightly then blend until smooth. When cool, add the egg yolks and stir well.
Beat the egg whites until stiff but not dry and then fold in the remaining caster sugar.
Fold in the rhubarb mixture and then finally fold in the chocolate. Put into an 850ml size soufflé dish and bake for about 12 minutes or until well risen. Serve hot with cream.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk

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