Rhubarb Souffle with Rhubarb-Strawberry Coulis This recipe eliminates the normal cream-laden mousseline sauce but keeps the fat-free fruit coulis. Instead of making this a 2-quart souffle dish, you can also use two 1-quart souffle dishes or four half-quart dishes. If you use smaller souffle dishes, start checking for doneness after 30 minutes. Makes 4 - 6 servings
	Ingredients: 3 tablespoons butter 3 tablespoons flour 3/4 cup whole milk, warmed Kosher salt 2 egg yolks 1/2 cup Sugar Syrup 1 cup diced rhubarb 3/4 cup sugar 1 teaspoon cornstarch 12 egg whites 1 ounce framboise (raspberry liqueur), brandy, or Triple Sec Rhubarb-Strawberry Coulis
	Instructions: 1. Preheat oven to 350F. 2. Melt butter in a saucepan and whisk in flour, stirring for a few minutes. 3. Add milk and pinch of salt and mix thoroughly with a whisk over low heat until it thickens and comes clean from the bottom of the pan. 4. Remove from heat and cool slightly (a few minutes) and whisk in egg yolks, one at a time, mixing thoroughly. 5. Put into a large mixing bowl and set aside to cool. 6. Bring sugar and rhubarb to a boil in a small saucepan. 7. Cook gently about 3 or 4 minutes. 8. Drain and set aside. 9. Mix sugar and cornstarch together. Set aside. 10. Beat egg whites until soft peaks form. 11. Add cornstarch mixture and beat a few seconds to mix. 12. Add framboise to egg yolk mixture and mix until smooth. 13. Mix a small amount of the egg whites into egg yolk mixture. 14. Fold in cooked rhubarb, then remaining egg white. 15. Pour mixture into a buttered 2 quart soufflÈ dish to about ? below the rim. Do not overfill. 16. Put souffle dish in the oven. 17. Bake 40 minutes or until a tester comes out clean. 18. Serve with Rhubarb-Strawberry Coulis.

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