Rhubarb sufflé

This recipe is a huge surprise. I like the taste of rhubarb and I think this vegetable is one of the best things in the English kitchen. The leaves contain oxalic acid such as wood-sorrel or spinach. Large quantities of oxalate cause poisoning, but don’t worry about that. 25 grams of pure oxalic acid required to cause death (according to Material Safety Data Sheet) and rhubarb leaves contain probably around 0.5% oxalic acid, so you would need to eat quite a large serving of leaves, like 5 kg (11 lbs), to get that dose. One serving of rhubarb sufflé contains 0.24g oxalic acid.
It is an absolutely amazing dessert, anyway.

   Ingredients, Serve 2 large or 3 small

  • 100g rhubarb, cut into thin batons
  • 30g icing sugar
  • 10g brown sugar
  • 2 egg white
  • Unsalted butter for greasing
  • Sprinkle the icing sugar over the rhubarb and leave to soften for 1hour.
  • Preheat the oven to 160C.
  • Grease an ovenproof 2 ramekin with butter and sprinkle with brown sugar
  • Put 2 tablespoon water in a small saucepan and bring to the boil, than add the rhubarb and cook for 5minutes. 
  • Stiffly whisk the egg whites in a bowl and pour the rhubarb mixture on to the egg whites and whisk with an electric mixer.
  • Spoon the mixture into the prepared dishes and bake for 25 minutes.
  • Serve immediately.
     From the bible of Italian cooking, Silver spoon.

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