Rhubarb and Apple Crumble Soufflé
- 3 sticks rhubarb
- 150g castor sugar
- 4 egg whites
- 30g butter
- 100g butter
- 75g soft brown sugar
- 75g flour
- Pinch baking powder
- Pinch ground ginger
- 50g rolled oats
- Peel, quarter and de-seed the apples cut into chunks
- Wash the rhubarb and cut into 6 cm lengths, place together into a heavy based pot and add the sugar.
- 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.
- 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.
- Butter a soufflé dish, making sure all areas of the interior are smeared lightly. Sprinkle with sugar and tap out excess.
- Whip the egg whites with a little castor sugar until soft and peaky add the remaining sugar and beat for a further minute.
- 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.
- Place a spoonful of the fruit puree into the soufflé mould and then spoon the soufflé mixture on top.
- Sprinkle with crumble mixture. Bake in a moderate oven, preferably fan forced at 180C until risen approx 8 minutes.
- Serve with vanilla bean ice cream.