(Serves 2)

Rhubarb Soufflé


For the base

50ml water

250g forced rhubarb, diced

2 tbsp grenadine

15g cornflour

Butter, softened

For the soufflé

90g rhubarb (base)

3 large egg whites



  1. Preheat the oven to 180C/Gas 4.
  2. Cook the rhubarb with the grenadine until the rhubarb is very soft.
  3. Blend with a stick blender until you have a smooth puree.
  4. Add a little water to the cornflour and mix to a smooth paste. Add this to the rhubarb and cook gently until thick. Then cool.
  5. Line the ramekins with butter and then coat with sugar.
  6. Whisk the egg whites to stiff peaks and then whisk in the sugar.
  7. Fold the whites into the rhubarb sauce.
  8. Fill the ramekins.
  9. Cook for 12–14 minutes.