Rhubarb and Raspberry Soufflé

Ingredients:

1 cup fresh rhubarb, chopped
1 cup fresh raspberries
1/2 cup granulated sugar
3 egg whites
1/4 tsp cream of tartar
Pinch of salt
1/4 cup granulated sugar (for egg whites)
1/4 cup all-purpose flour
1/4 cup unsalted butter
1 cup milk
1/2 tsp vanilla extract

Directions:

Preheat the oven to 375 degrees F (190 degrees C).
Grease 4 ramekins with butter and dust with sugar. Set aside.
In a saucepan, combine the chopped rhubarb, raspberries, and 1/2 cup of sugar. Cook over medium heat for about 10 minutes, or until the rhubarb is tender and the mixture thickens. Set aside to cool.
In a saucepan, melt the butter over medium heat. Add the flour and whisk for 1-2 minutes, or until the mixture is smooth and bubbly. Gradually whisk in the milk and continue whisking for 2-3 minutes, or until the sauce thickens. Remove from heat and stir in the vanilla extract.
In a large mixing bowl, beat the egg whites, cream of tartar, and salt until soft peaks form. Gradually add 1/4 cup of sugar and beat until stiff peaks form.
Stir 1/4 cup of the egg white mixture into the rhubarb and raspberry mixture. Fold the rhubarb and raspberry mixture into the remaining egg white mixture.
Spoon the mixture into the prepared ramekins. Place the ramekins on a baking sheet and bake for 20-25 minutes or until the soufflés are puffed and golden brown on top.
Remove from the oven and serve immediately.

Verdict:

This rhubarb and raspberry soufflé is the perfect dessert for any occasion. The combination of tart rhubarb and sweet raspberries is irresistible, and the light and airy texture of the soufflé is simply unforgettable. This dish is sure to impress your guests and leave them wanting more!