A sweet fluffy omelet with rhubarb compote: whisked until airy and served with a slightly sweet and sour rhubarb compote. A dessert or lunch which only can be eaten in spring (and you don't want to miss it).
Today, the recipe has become a sweet fluffy omelet with rhubarb compote. Why? Because it's a seasonal recipe (the eggs and rhubarb are from my garden). I found this recipe in a book called "Rijntjes keukengeheimen" and adapted it. A delicious lunch dish or dessert, also for children, that looks great through the colorful compote of rhubarb. And it tastes delicious too.
- Thickening the compote makes the taste softer.
- By beating the egg yolk and the egg white separately, you get an omelette that is even fluffier than your usual one.
- Replace the potato starch with cornstarch.
- Substitute the butter with margarine and omit the crème fraîche. The recipe will then be lactose free.
- You can also make blueberry compote or apricot compote instead of rhubarb compote.
- Sprinkled with confectioners sugar
- Use store bought rhubarb compote (or you've to grow your own rhubarb, which is quite a beautiful plant which gives you every year a great harvest)
- Use margarine instead of butter
This budget friendly recipe is € 0.60 per person
- Eat the omelette immediately, you can't store it.
- The rhubarb compote can be stored in a clean glass jar in the refrigerator for up to 2 weeks.
- If you freeze the rhubarb compote after making it, it will keep for up to 3 months
Other delicious fruit dessert
It's a good taste!
Recipe Sweet fluffy omelet with rhubarb
(adapted from: Rijntjes keukengeheimen (Dutch version : Lizet Kruijff and Judith Baehner)
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Sweet fluffy omelette with rhubarb compote
Pas met de knoppen het aantal personen aan.
- 350 grams rhubarb
- 50 grams sugar
- 1 cardamom pod
- 100 mL water
- 1 teaspoon potato starch
Sweet fluffy omelet
- 5 eggs size L
- 50 grams butter
- 40 grams sugar
- little crème fraïche
- icing sugar
- Clean the rhubarb and cut into 4 cm pieces.
- Bring water and sugar and the crushed cardamom pod to a boil.
- Add the rhubarb and cook for up to 10-15 minutes until done.
- Put the potato flour in a bowl, pour some cooking water with it and make a paste.
- Add the paste to the rhubarb compote to thicken. Allow to cool to room temperature.
Sweet fluffy omelet
- Separate the eggs.
- Beat the eggs with the sugar until they are pale yellow in color and airy.
- Beat the egg whites with a pinch of salt until stiff.
- Melt the butter in the frying pan.
- 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.
- Cook 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 powdered sugar, a spoonful of crème fraïche and serve with the rhubarb compote.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.
- a good pair of knives
- cutting board
- Brushes, spatulas and other cooking utensils
- oven dish and roasting pan
- frying pan