Sweet crystallized ginger souffle is topped with a delicious rhubarb, ginger, and orange liqueur sauce. The souffle will fall if held for any length of time, so do serve it right away. This is a wonderful way to use rhubarb in a dessert.
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
Ingredients:
- Rhubarb-Ginger Sauce:
- 3 cups chopped rhubarb
- 1/3 cup sugar
- 1/3 cup orange liqueur
- 1/3 cup (or as needed) water
- 2 Tablespoons finely chopped crystallized ginger
- .
- Souffle:
- Prepared Rhubarb-Ginger Sauce (see instructions)
- 6 Tablespoons (3/4 stick) unsalted butter
- 6 Tablespoons unbleached all-purpose flour
- 1 cup milk
- 1/2 cup heavy or whipping cream
- 5 egg yolks
- 1/2 cup sugar
- 1/2 cup finely chopped crystallized ginger
- 1 Tablespoon orange-flower water
- 7 egg whites, room temperature
- Pinch cream of tartar
Preparation:
To make sauce:
Combine the rhubarb, sugar, orange liqueur, and 1/3 cup water in a heavy large saucepan. Heat to boiling. Reduce heat and simmer uncovered, stirring occasionally, until as thick as applesauce, about 30 minutes. Stir in the crystallized ginger and simmer another 15 minutes, adding more water if the sauce is too thick. Remove from heat and let cool to room temperature.
Makes about 1-1/2 to 2 cups
To make souffle:
Melt the butter in a heavy small saucepan over medium heat until foamy. Stir in the flour and cook 1 minute. Gradually stir in the milk and cream. Cook, stirring constantly, until thick and smooth. Remove from heat.
Add the egg yolks, one at a time, whisking well after each addition. Stir in the sugar, then the ginger and orange-flower water.
Preheat oven to 450 degrees F. Butter a 6-cup souffle dish and coat with granulated sugar.
Beat the egg whites with the cream of tartar until stiff but not dry. Gently fold into the souffle base. Pour the batter into the prepared dish. Bake until puffed and golden, about 30 minutes.
Serve immediately with rhubarb sauce spooned around each serving.
Yield: 6 servings
Recipe Source: The Silver Palate Good Times Cookbook by Julee Rosso & Sheila A. Lukins (Workman Publishing)
Reprinted with permission.
Combine the rhubarb, sugar, orange liqueur, and 1/3 cup water in a heavy large saucepan. Heat to boiling. Reduce heat and simmer uncovered, stirring occasionally, until as thick as applesauce, about 30 minutes. Stir in the crystallized ginger and simmer another 15 minutes, adding more water if the sauce is too thick. Remove from heat and let cool to room temperature.
Makes about 1-1/2 to 2 cups
To make souffle:
Melt the butter in a heavy small saucepan over medium heat until foamy. Stir in the flour and cook 1 minute. Gradually stir in the milk and cream. Cook, stirring constantly, until thick and smooth. Remove from heat.
Add the egg yolks, one at a time, whisking well after each addition. Stir in the sugar, then the ginger and orange-flower water.
Preheat oven to 450 degrees F. Butter a 6-cup souffle dish and coat with granulated sugar.
Beat the egg whites with the cream of tartar until stiff but not dry. Gently fold into the souffle base. Pour the batter into the prepared dish. Bake until puffed and golden, about 30 minutes.
Serve immediately with rhubarb sauce spooned around each serving.
Yield: 6 servings
Recipe Source: The Silver Palate Good Times Cookbook by Julee Rosso & Sheila A. Lukins (Workman Publishing)
Reprinted with permission.
