A recipe for Cold Rhubarb Souffle. Follow the simple recipe instructions for Cold Rhubarb Souffle shared by other home cooking experts.
Ingredients
4 c. Chopped rhubarb2 1/4 c. Sugar
1 Envelope gelatin
1 c. Heavy cream
4 Egg whites
1 Tsp. Vanilla
12 Fresh strawberries
Additional whipped cream
Directions
1. Cook the rhubarb with 1/4 cup water and 1 3/4 cup sugar in a heavybottomed saucepan for about 10 minutes until soft. Strain and cook down the juice to 1/2 cup. Puree the rhubarb in a food mill or a blender, or put through a vegetable mill. 2. Soften the gelatin in 2 Tbs. cold water, then add to the hot
rhubarb juice and stir until completely dissolved. Add the puree. 3. Beat the cream until stiff.
4. Beat the egg whites until they begin to stiffen, then add the
remaining 1/2 cup sugar and the vanilla, continuing to beat until stiff peaks form. 5. Fold first the egg white mixture into the rhubarb, then the whipped
cream. Make a collar of wax paper and fit it around a 1 1/2 quart souffle mold. Chill for at least six hours. Remove the collar and decorate the top with fresh strawberries and rosettes of whipped cream piped from a pastry tube.
