A Sweet Soufflé Omelette with Rhubarb Compote is a delicious dessert or sweet lunch. The egg is lightly beaten, making the sweet omelet fluffy. The rhubarb is deliciously sweet and sour with sugar and cardamom. Serve the warm omelette with warm or cold rhubarb compote and everyone will be amazed by this surprising dish.
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.
- 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.
- Separate the eggs and beat with sugar until light yellow.
- 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.
- 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.
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Sweet Soufflé Omelette with Rhubarb Compote
Equipment
Ingredients
Rhubarb compote
- ¾ pound rhubarb
½ cup water
½ cup sugar- 1 cardamom pod
- 1 teaspoon potato starch
Sweet Soufflé Omelette
5 eggs size L
½ stick butter- ¼ cup sugar
⅛ teaspoon salt
1 tablespoon confectioner's sugar
Optional
1 tablespoon sour cream
Ingredients you need per step are listed below the step in Italic
Instructions
Rhubarb Compote
- Clean the rhubarb and cut it into 1½ inch (4 cm) pieces.¾ pound rhubarb
- Bring water and sugar and the crushed cardamom pod to a boil.½ cup sugar, ½ cup water, 1 cardamom pod
- Add the rhubarb and cook for up to 10-15 minutes until done.
- Put the potato starch in a bowl, pour some cooking water into the bowl, and make a paste.1 teaspoon potato starch
- Add the paste to the rhubarb compote to thicken. Allow cooling to room temperature.
Sweet Soufflé Omelette
- Separate the eggs, into egg whites and egg yolks.5 eggs
- Beat the eggs with the sugar until they are pale yellow in color and airy.¼ cup sugar
- Beat the egg whites with a pinch of salt until stiff.⅛ teaspoon salt
- Melt the butter in the skillet.½ stick butter
- With a spatula gently mix the egg whites through the egg yolks and pour the egg into the frying pan. Divide the egg mass on the bottom and turn the heat low.
- Fry the omelette for about 2 minutes and then fold it in half.
- Put aluminum foil over the pan and let it bake for 5 minutes on low heat until done.
- Cut into quarters and place on a plate.
- Sprinkle with confectioner's sugar, a spoonful of sour cream (optional), and serve with the rhubarb compote.1 tablespoon confectioner's sugar, 1 tablespoon sour cream
Notes
Binding the compote softens the taste. You can substitute the potato starch with cornflour. 3. - Omelette By beating the egg yolk and egg white separately, you get an omelet that is even fluffier, like a soufflé. Make sure to gently mix the egg white into the yolk so that it keep the air. 4. - Lactose-free You can replace the butter with vegetable margarine and omit the sour cream. The recipe is therefore lactose-free. 5. - Storage
- Eat the omelette immediately, you cannot keep it.
- Refrigerator - You can store the rhubarb compote in a clean glass jar in the refrigerator for up to 2 weeks.
- Frozen - When you freeze the rhubarb compote after making it, it can be kept for up to 3 months
The nutritional values are per quarter of an omelet with rhubarb compote, powdered sugar, and sour cream.
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