Warm Fruit Souffle

Posted by Stephanie Meyer on Jun 21, 2011 at 10:55am

rhubarb souffle

Let me say this right away so that you don’t stop reading: Souffles are so easy to make! I made this version with rhubarb but you can use almost any juicy fruit – local strawberries are finally happening!

rhubarb souffle

Soon there will be cherries, blueberries, peaches, plums… Play away.

This recipes uses four egg whites. Don’t toss the yolks! Just cover and refrigerate and make Old-Fashioned Vanilla Pudding with Crushed Strawberries the next day (or the day before – you choose).

Warm Fruit Souffle
Serves 6

soft butter
12 oz. chopped rhubarb (or other chopped fruit; add less sugar for sweeter fruit, to taste)
1 Tbsp. water
7 Tbsp. sugar, divided
1/2 tsp. cardamom
1 Tbsp. cornstarch
4 large egg whites
1 c. heavy whipping cream

Preheat oven to 400 degrees F. Butter a 6-cup souffle dish (or 10 4-oz. ramekins, 6 6-oz. ramekins, etc.)

In a large saucepan, heat rhubarb, water, 3 Tbsp. sugar, and cardamom over medium heat. Bring to a boil, turn heat to low, and simmer until rhubarb is soft, about 10 minutes. Add cornstarch and cook until very thick, 3-4 minutes. Cool a bit, then puree in a blender. Transfer puree to a medium bowl.

Beat egg whites to soft peaks. Add 3 Tbsp. of sugar and continue beating to stiff peaks. Stir 1/3 of egg whites into rhubarb puree to lighten it, then fold the puree mixture into the egg whites. Pour batter into prepared souffle dish and bake for 15-17 minutes, or until souffle is puffy and browned on top.

While souffle bakes, whip cream with remaining 1 Tbsp. of sugar to soft peaks. Serve souffle immediately out of the oven with whipped cream.


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Older Comments

  1. By Heather Jacobsen on July 3, 2011 at 8:59AM

    I was actually on your site searching for the maple bacon dressing, when I happened upon this pudding recipe. What luck! I have also been searching for an old-fashioned pudding recipe, because of have some very ripe bananas that needed to be eaten. So instead of strawberries, I put mashed up banana early on in the cooking process. I also used coconut milk (the thick stuff from the can) because I currently can't take cream. The pudding is cooling on the stove now and smells divine. Thanks for the inspiration!

  2. By FreshTartSteph on June 30, 2011 at 1:57PM

    Haven't seen!

  3. By SillySusan on June 29, 2011 at 3:31PM

    @TVObsessed - from what i saw of the sneak peek episode on sunday Extreme Chef looks amazing! Weird maybe... but also cool!

  4. By TVObsessed on June 29, 2011 at 12:17PM

    weird.... but i kinda love it? same feeling about the Extreme Chef series premiere tmrw... thoughts?!

  5. By FreshTartSteph on June 23, 2011 at 1:41PM

    Sasha- it's true, they're very light. Until you add whipped cream, ha, but a little goes a long way.

    TMR - I like the pink color too! I'm sure strawberry would be even more pink. Lovely :)

  6. By The Married Recluse on June 23, 2011 at 11:42AM

    I love the pink color of the souffles!

  7. By Sasha @ The Procrastobaker on June 23, 2011 at 11:02AM

    These look delectably good, not as bad for you as other sweet treats i dont think but with a taste to rival im sure :)

  8. By FreshTartSteph on June 22, 2011 at 7:02PM

    Thanks Chef! I so appreciate the comment, ha. Damn you and your California fabulousness. Yum.

    Xiaolu, as always, a high honor, since your blog & photos are SO STUNNING!

  9. By Xiaolu @ 6 Bittersweets on June 21, 2011 at 8:18PM

    Looks so delicious and great shots! I can almost taste it just looking at em.

  10. By Spencer Gray on June 21, 2011 at 3:32PM

    I just made apricot souffles last week. Getting some good Blenheims. Mild, sweet, not too tart. Pretty easy and the end result -- just wow!

    Keep on cranking out the posts, you tart!