Diabetic-Friendly Rhubarb Soufflé

Hot Rhubarb Soufflé

Ingredients:

- 1 cup diced rhubarb
- 1/2 cup sugar
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup milk
- 3 eggs, separated
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar

Instructions:

1. Preheat your oven to 350°F (180°C).

2. In a saucepan, combine the rhubarb, sugar, and butter. Cook over medium heat until the rhubarb is tender, about 10 minutes.

3. Stir in the flour until well combined, then gradually add the milk. Cook, stirring constantly, until the mixture thickens.

4. Remove the mixture from heat and let it cool slightly. Beat in the egg yolks one at a time.

5. In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form. Gradually add in 1/4 cup sugar and continue beating until glossy.

6. Gently fold the egg whites into the rhubarb mixture. Pour into a greased soufflé dish.

7. Bake for 25-30 minutes, until the soufflé is puffed and golden brown.

8. Serve immediately and enjoy this delectable hot rhubarb soufflé!

This hot rhubarb soufflé is a delightful dessert that is perfect for any occasion. The tangy rhubarb combined with the fluffy texture of the soufflé creates a flavorful and satisfying treat. It’s a great way to showcase the seasonal produce and impress your guests with your baking skills.

source = arthurdavid.co.uk