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Strawberry-Rhubarb Souffle recipe

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’!)

Recipe: Strawberry-RhubarbSouffle

4 cups sliced rhubarb
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

  • 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.

    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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  • Comments

    1 Comment


    This is the perfect recipe to use up the strawberry-rhubarb compote I made earlier this week! I have been meaning to try and make a souffle for a while, so this is great. Congrats on top 9!!!

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