« back

Rhubarb and custard souffle

Rhubarb and custard souffle

Preparation Time: 5 - 10 mins
Cooking Time: 30 mins
  • 400gms Balloon Tree rhubarb cut into 2.5cm chunks
  • 100gsm sugar, plus 2 tablespoons
  • 25gms softened butter
  • 6 gingersnap biscuits
  • 150gms readymade Balloon Tree custard plus extra for serving
  • 1 large egg yolk plus 4 egg whites
  • 1tsp plain flour
  • Sea salt

Pre-heat oven to 180º/gas 4 and put in a baking try to heat up.  Put the rhubarb into a saucepan with the 100gms of sugar.  Put the lid on the pan and simmer for about 10 minutes until the rhubarb is soft.  Put to one side to cool.

Rub six ramekin dishes with butter.  Put the ginger biscuits in a plastic bag, tie a knot in the top and crush with a rolling pin until fine crumbs.  Dust the inside of the ramekin dishes with the biscuit crumbs, then shake out the excess and keep for later.

Put one tablespoon of rhubarb into each ramekin.  Mix the rest of the rhubarb with the custard, egg yolk and the flour.  In a large clean bowl, whisk the egg whites with a pinch of salt until stiff. 

Working gently, fold 2 tablespoons of the stiff egg whites into the rhubarb mixture.  Tip this into the bowl containing the remaining egg whites and fold together very carefully.  Divide the mixture between the ramekins and level the tops.  Wipe the rims of the dishes clean.

Remove the hot baking tray from the oven and place the ramekins on it.  Put back into the oven and bake for 18 to 20 minutes or until the souffles are a lovely golden brown and have risen nicely.  Serve immediately sprinkled with the remaining ginger biscuit crumbs.

Recipe Categories


Please enter your details below and press signup to receive our latest news
& offers.


Opening Hours


9 - 5.30 Mon - Sun


9 - 4.30 Mon - Sun