Sweet Soufflé Omelette with Rhubarb Compote

Sweet Soufflé Omelette with Rhubarb Compote

Today the recipe is a sweet airy omelet with rhubarb compote. Why? It's the season. The rhubarb can only be obtained from the open ground from April to July. The October to April cultivation from the greenhouse is not included, because then it is forced cultivation and the taste is slightly less intense.

Seasonal rhubarb is softer and sweeter in taste. Exactly what we want in this recipe.

The omelette is wonderfully airy because the egg whites are whipped and this is carefully mixed with the egg yolk. Baking will allow some air to escape, but you will keep an airy whole. We season the rhubarb compote with cardamom. With a hint of lemon, some bay leaves, and a warm sweet taste, a nice counterpart to the sour rhubarb.

This easy recipe, which is delicious for dessert or as a sweet lunch, is easy to make and can be on the table within 25 minutes!

The recipe is adapted from the book Rijntjes Keukengeheimen (Lizet Kruyff and Judith Baehner).

What do you need for a Fluffy Omelet Recipe with Compote of Rhubarb

For the preparation of this Sweet Soufflé Omelette with Rhubarb Compote you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):

• Rhubarb - The rhubarb season outside runs from (late) March to 21 June (the longest day of the year). The later the rhubarb is harvested, the sourer it is (and the more sugar you need to add). Rhubarb sold in the supermarket usually has nice red stems and those stems give a very nice red color to the purée when cooked (if you don't peel them). Use the stems of the rhubarb and not the leaves (they contain too high a concentration of oxalic acid which is poisonous). You can also replace rhubarb with blueberries, blueberries or apricots.
• Sugar - To sweeten the sour taste of the rhubarb and make the compote sweet and sour.
• Cardamom - Add a touch of lemon and bay leaf. A delicious combination with the rhubarb.
• Potato Starch - This binds the compote. This thickening of the rhubarb purée ensures that the taste becomes a bit softer. It can be substituted with cornstarch.
• Eggs - For making the omelette. The egg yolks are beaten with the sugar until foamy. The egg whites are stiffened with a pinch of salt. Carefully fold these two together to keep them airy.
• Butter - The omelet is baked in butter. This gives it a nice creamy taste. You can also replace this with vegetable margarine for a lactose-free version.
• Sour cream - Optional - Serve the Sour Cream with the omelette for an extra creamy touch.

How to prepare Sweet Souffled Omelet with Stewed Rhubarb

A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.

1. Make rhubarb compote by boiling the rhubarb with sugar and a crushed cardamom pod and let it simmer for 15 minutes. Bind the compote with potato starch.
2. Separate the eggs and beat with sugar until light yellow.
3. In a second bowl, beat the egg whites with a pinch of salt until stiff and gently mix them into the egg yolk to get as much air into the sweet omelette as possible.
4. Melt some butter in the pan and spread the omelette over the bottom of the pan. Fry for 2 minutes and then fold the egg in half. Cover the pan and cook the omelet for another 5 minutes. Cut the omelette into quarters and sprinkle with confectioner's sugar. Serve with rhubarb compote and, if you like, a spoonful of sour cream.