This month's "In the Bag" competition over on A Slice of Cherry Pie asks entrants to incorporate forced rhubarb, an orange and sugar into a recipe. After last month's lamb and pear tagine we decided to create a sweet recipe rather than savoury.
Cowie has been making some very good souffles recently, so we decided to create a rhubarb and orange souffle. I bought some nice rhubarb from Waitrose and chopped it up before simmering it. The pink, fibrous stemmed rhubarb crunched like celery as we prepared it.
We simmered some rhubarb with some sugar until it became thick and syrupy.
We mixed some eggs yolks with sugar, orange zest and stem ginger.
And whisked up some eggs whites with some sugar.
Before gently folding them together.
Meanwhile we buttered and dusted some ramekins with icing sugar.
And then spooned the mixture in.
We cooked them in a pre heated oven for 12 minutes, making sure that the tops didn't burn.
They emerged from the oven with beautiful golden tops and a wonderfully sharp smell of rhubarb. Best of all though, their tops didn't collapse and they stayed bouyant and perky!
And they tasted even better. The rhubarb was the star of the show with the orange peel and stem ginger coming in to balance out the sharpness with some warmth and zing.
Well done Cowie for being so creative on a weeknight. After a long day of work it was so much fun to create something so light, tasty and exotic. And it was fun taking the photos too.
Brussel Sprout Slaw with Walnuts
13 hours ago