Rhubarb souffle
Instructions:
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Pie plant, as rhubarb is known, is a native of Asia and a member of the buckwheat family of plants, though it grows profusely almost everywhere in the Americas. Because it needs a lot of fertilizer, the most natural place for rhubarb to grow well is when it is used as a shrub around barns and outbuildings. The stalks are eaten; the leaves are poisonous. Most commonly, the stalks were cooked into a sauce that was served with vanilla custard or over rice pudding, or with
heavy cream poured over it.
- 11⁄2 pounds fresh rhubarb, cut into 1⁄2-inch pieces;
- 1 cup sugar;
- 3 tablespoons butter;
- 4 tablespoons all-purpose flour;
- 3 eggs, separated;
- 2 egg whites;
- 1⁄4 teaspoon salt;
- Sweetened whipped cream or Vanilla Cream Sauce.
- Combine the rhubarb and just enough water to cover the bottom of a saucepan. Simmer until rhubarb is tender, about 15 minutes. Measure, and return 3 cups of the stewed rhubarb to the saucepan (refrigerate the remaining rhubarb, if any, for another use). Add the sugar, butter, and flour and bring to a boil, stirring, until thickened. Blend in the egg yolks. Cook 1 minute longer. Do not boil. Remove from heat.
- Preheat oven to 375 F. Butter and dust with sugar a 11⁄2-quart baking dish or souffle dish.
- Whip the 5 egg whites and salt until stiff. Fold the rhubarb mixture into the egg whites. Turn mixture into the baking dish and place in a larger pan of hot water. Bake 30 minutes, or until soufflé is set, puffed, and delicately browned on top. Serve hot with sweetened whipped cream or Vanilla Cream Sauce.