Summary

Ingredients

• 250 ml milk
• 1 vanilla pod (s)
• 50 g butter
• 50 grams flour
• 5 egg whites
• 4 egg yolks
• 70 g suar
• 500 g rhubarb
• 8 cubes sugar
• 100 ml water
• 100 ml apple juice
• some lemon (s) peel
• 1 star anise
• Strawberries for decorating
• 1 stick cinnamon, some it
• some orange (n) peel
• Butter for the molds
• Sugar for the molds

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Instructions

1. Bring the milk and half a vanilla pod to the boil. Remove the pod.
2. Melt the butter, add the flour and mix with the egg yolk and one egg white to form a smooth dough. Top up with the hot vanilla milk and stir well. Beat the remaining 4 egg whites with the sugar and a pinch of salt to form the egg whites and carefully fold into the mixture. Butter and extract soufflé molds or cups. Pour the batter into the cups.
3. Bake in a preheated oven at 180 ° C for about 15-20 minutes.
4. For the rhubarb compote, put the sugar cubes in a saucepan with the water. Reduce until the sugar caramelises golden yellow. Deglaze with a little apple juice and add the spices. Slit open the remaining half of the vanilla pod with a knife and add the pulp that you scraped out with the back of the knife. Clean the rhubarb and cut into pieces. Add to the brew and make sure that the rhubarb does not boil completely. Remove the spices again.
5. Carefully turn the souffles out onto the dessert plate. Serve decorated with the rhubarb compote and some strawberries.