The Cooking Road Map

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Rhubarb Crumble Souffle

this recipe below is one of my favorite recipes from masterchef australia season 2. as i don’t have the complete ingredients to make these beautiful souffles (in Indonesia, it’s kind of hard to find the exact same ingredients that they were using) so, i’m going to postponed making this until i have the complete and good ingredients to make this dessert. but you guys HAVE to try this recipe, or not you’ll regret, because IT’S DISGUSTINGLY AMAZING! when i saw Gary cooking this from the TV screen, i tried not to eat anything in front of me (it was reeeeaallly tempting!) let’s take a look at this recipe, and let’s go make it! good luck!


  • 4-6 sticks (500gr) rhubarb, cut into 1-2cm pieces
  • 150gr caster sugar, plus extra for sprinkling
  • 150gr fresh or thawed frozen blackberries
  • 1/2 lemon, zest finely grated
  • 1 tbsp cornflour mixed with 1 tsp water
  • 4 egg whites
  • vanilla ice cream, to serve
  • double thick cream, to serve

crumble topping:

  • 75gr plain flour
  • 100gr softened butter
  • 50gr brown or white sugar
  • 50gr rolled oats
  • 1/3 cup roasted hazelnuts, finely chopped.


  1. preheat oven to 180 degrees celcius
  2. place rhubarb in a saucepan with 75gr of the caster sugar and 1/4 cup water. cover and place over medium heat and cook for 5-10 minutes until softened. Add blackberries and lemon zest and cook, uncovered, for 5 minutes until softened. Add 1/2  of the cornflour mixture and stir for 3-4 minutes until thickened, then cook for a further minute to cook out the cornflour. Set aside in a bowl to cool to room temperature for at least 5 minutes.
  3. for the crumble toping, combine flour, 50gr of the butter, sugar and a pinch of salt in a bowl, mix it with your fingers until combined and the butter is in pea-sized lumps. add the oats and hazelnuts and toss gently to combine.
  4. Place the crumble mixture on a lined baking tray and bake for 5 minutes until golden brown. Remove from the oven and set aside. Increase oven temperature to 200 C.
  5. Grease 125ml soufflé moulds with remaining butter that has been slightly softened. Butter base and sides with a pastry brush, then brush up the sides – you want an even coating of butter. Refrigerate for 5 minutes to set the butter, then repeat the process – for the second buttering, be a bit more generous with the butter. Sprinkle sugar into each mould and roll ramekin around so the sugar coats the butter, tipping out any excess. This forms a lubricated crust so the soufflé can rise easily.
  6. place egg whites in a big, clean, dry bowl with 1 tablespoon of the remaining sugar and beat with a hand beater on high until soft peaks. gradually sprinkle in the remaining sugar and beat for about 30 seconds – 1 minute until you have soft and shiny peaks.
  7. Mix an equal amount of beaten egg white with cooled fruit puree until combined, then add the same amount of egg white again and fold through gently, turning the bowl, then lifting and folding the mixture to keep as much air in the mixture as possible. Spoon into buttered, sugared moulds, taking care to avoid getting any mixture on the side of the ramekins until the moulds are full. Scrape the mixture off the top with a palette knife so you have a really smooth surface, then run your thumb around the very inside of the rim so you have a clean rim.
  8. Bake for 6-7 minutes until risen about 1 cm above the rim. Sprinkle 1 tablespoon of the crumble topping over the top and return to the oven for another 3 minutes until they have risen another centimetre.
  9. serve with vanilla ice cream and a dollop of thick cream.

Enjoy! (makes 6-8 souffles)



  Marquis Gertz wrote @

Nice post. I was checking constantly this blog and I’m impressed! Very useful info particularly the last part 🙂 I care for such information a lot. I was looking for this certain info for a long time. Thank you and good luck.

  Antonietta Orobona wrote @

Thank you for every one of your work on this website. My mother loves working on research and it’s obvious why. A lot of people notice all relating to the dynamic form you offer vital tips and tricks on your blog and even increase response from others on that area of interest and our own princess is always starting to learn so much. Enjoy the rest of the year. You’re the one conducting a wonderful job.

  joanitaforpresident wrote @

thx! oh, and please tell your mother i said hi! 🙂

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