Rhubarb Souffle

• 250 g rhubarb, cut into 2 . 5cm pieces
• 1 tablespoon orange juice
• 4 tablespoons caster sugar
• 1 teaspoon spices
• 100 g strawberries, sliced
• 3 eggs, separated
• 1 teaspoon finely grated orange zest
• 25 g butter
• icing sugar
• 4 tablespoons creme fraiche, to serve

1. Place the rhubarb, orange juice, 3 Tbsp of the caster suage and the mixed spice in a pan and bring to the boil; simmer for 4 minutes until tender and thickened. Sir in the strawberries and set aside.
2. Beat the egg yolks and remaining caster sugar until pale, then stir in the orange zest. In a separate bowl, whisk the egg whites until stiff. Fold the egg yolks carefully into the whites.
3. Pre heat the grill to medium. Melt the butter in a 23cm frying pan and spoon in the egg mixture so that it covers the base. Cook over a gentle heat for a few minutes until golden underneath and beginning to set, then grill for 1 minute until golden and puffy.
4. Slide the souffle onto a serving plate and spoon some of the fruit and sauce over half of it. Fold over and dust liberally with icing sugar. Serve in wedges with extra fruit and a spoonful of creme fraiche.

rhubarb, orange juice, caster sugar, spices, strawberries, eggs, orange zest, butter, icing sugar, creme fraiche

Taken from www.food.com/recipe/rhubarb-souffle-128878 (may not work)