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Rupert Rowley

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Preparation

Cooking

Serves 0

Yorkshire Forced Rhubarb Crumble Souffle

A delicious dessert using my seasons best Yorkshire Forced Rhubarb

Ingredients

Base
* 870g Rhubarb puree
* 54g Corn flour
* 200g Rhubarb liquer
* 400g Sugar
* 100g Water

Crumble Mix
* 75g Flour
* 100g Unsalted butter
* 50g Dark brown sugar
* 50 g Oates
* 50g Hazelnuts roasted and finely chopped
* 100g Ground ginger nut biscuits

* 120g Egg white
* 115g Rhubarb souffle base
* 50g Caster sugar
* 10 Ginger nut biscuits

Preparation method

To make the Rhubarb puree
1. Finely slice the Rhubarb and cook until it is very dry, do not add and sugar
2. Boil the sugar and water 121c
3. Pour over the puree and bring them to the boil
4. Mix the alcohol and corn flour
5. Pour into the puree and cook until it boils and thickens
6. Reserve until later

Crumble Mix
1. Rub the butter into the flour and add the sugar and oats
2. Sprinkle onto a tray and cook at 180c until light brown in colour
3. Mix in the hazelnuts and ginger biscuits
4. Store in an airtight tub

Final preperation
1. Grind the biscuits to a fine powder
2. Butter the souffle moulds and fill with the ground biscuits so you have a thin layer all the
    way around the inside
3. Whisk the egg whites gradually adding the sugar until they are just starting to hold their
    shape
4. Add a 1/4 of the egg whites to the base and whisk in until totally smooth with no flecks of
    pink
5. Carefully fold in the remianing egg whites
6. Pour inot the moulds and smooth off the top and run your finger and thumb around the
    edge to give a lip
7. Sprinkle the crumble mix on the top
8. Bake in the oven at 175c for 17 minutes
9. Remove from the oven and dust with a little icing sugare and serve

Serving Suggestions

We serve with a shot of Rhubarb liqueur and Vanilla ice cream

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