This light-as-a-feather, melt-you-mouth,no-bake, fail-safe souffle is like heaven on a spoon. (With ablurb like that you can call me the ‘hyphen-ator’!)
4 cups sliced rhubarb
In a microwave-safe baking dish combinesliced rhubarb and sugar. Cover and microwave on high for 10minutes or until the rhubarb is tender, stirring once. Chill,covered, in the refrigerator.
Soften unflavored gelatin in cold water.Microwave on high for 1 minute, stirring once. Cool.
In a bowl, with an electric mixer on mediumspeed, beat egg whites until soft peaks form. Add sugar gradually,beating until stiff peaks form. Add the gelatin gradually, beatingconstantly.
Beat cream until stiff.
Combine 1 cup of the rhubarb mixture andchopped strawberries. Fold in the egg whites and half the whippedcream.
Spoon the remaining rhubarb mixture ina serving dish with a 2-inch aluminum foil collar. Spoon thestrawberry mixture on top.
Chill for 4 hours then remove the aluminumcollar.
1 cup granulated sugar
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
3 large egg whites*
1 cup heavy cream
2 cups chopped strawberries
Makes 8 servings.
Note: Please exercise caution when usingraw eggs that are uncooked in prepared food (see FoodSafety). We suggest using a pasteurized egg white productfor this recipe.
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