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http://www.lifestylefood.com.au/recipes/11378/rhubarb-and-apple-crumble-souffle

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Rhubarb and Apple Crumble Soufflé

Ingredients

Method

  • 1.

    Peel, quarter and de-seed the apples cut into chunks

  • 2.

    Wash the rhubarb and cut into 6 cm lengths, place together into a heavy based pot and add the sugar.

  • 3.

    Cover with a lid and place over a low flame. As the fruit begins to soften and release water turn up the heat to a simmer and cook for 15 minutes. Remove from the pan and cool.

  • 4.

    To make the crumble. Roughly rub the butter into the flour and add the other dry ingredients. Place onto a tray and bake for 6 minutes or until lightly golden, cool and reserve.

  • 5.

    Butter a soufflé dish, making sure all areas of the interior are smeared lightly. Sprinkle with sugar and tap out excess.

  • 6.

    Whip the egg whites with a little castor sugar until soft and peaky add the remaining sugar and beat for a further minute.

  • 7.

    Fold one third of the egg whites into the fruit puree, incorporate thoroughly and then fold the final two thirds of egg white to lighten the mix.

  • 8.

    Place a spoonful of the fruit puree into the soufflé mould and then spoon the soufflé mixture on top.

  • 9.

    Sprinkle with crumble mixture. Bake in a moderate oven, preferably fan forced at 180C until risen approx 8 minutes.

  • 10.

    Serve with vanilla bean ice cream.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Rhubarb and Apple Crumble Soufflé.

 
 

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Posted by Report
It was definitely 1 apple