Lawrence Yates, Head Chef at The Box Tree Restaurant, Ilkley, shares his recipe for rhubarb crumble soufflé – a new take on an English classic.

Chef Lawrence Yates’ Rhubarb Crumble Soufflé
Serves 4


  • For the crumble
  • 50g Caster sugar
  • 50g Butter
  • 100g Flour
  • For the rhubarb
  • 1kg Rhubarb
  • 250g Caster sugar
  • 80g Corn flour
  • For the soufflé
  • 200g Egg whites
  • 200g Caster sugar
  • For the mould
  • Knob of soft butter
  • 100g Caster sugar
  1. Crumble
    Place all ingredients in a bowl and rub together until you have a crumble. Spread out on a tray and bake this in the oven at 170C until golden brown. Then leave this on the side to cool down.
    When it is cold place on a chopping board then run your knife though the mix until you have small pieces.  
  2. Rhubarb
    Cook the rhubarb in a pan until soft then blend until smooth.
    Strain, then place the rhubarb juice into a clean pan and reduced by half.
    Add the cornflour and sugar to the rhubarb, and cook the cornflour out.
    After this pour into a tray and leave to cool.
  3. Soufflé
    Whisk the egg whites until they start to aerate. Add the sugar in three parts.
    Once you have a firm egg whites mix, fold in 250g of your rhubarb base.
    Brush the inside of your soufflé mould with butter and coat in sugar - remove any excess. 
    Spoon the soufflé mix into the mould. Once full, tap on to a towel to remove any air pockets.
    Using a plate knife flatten the top and run your thumb around the top of the mould. 
    Cover the top with the crumble and bake in the oven at 175C for 8 1/2 minutes.
  4. To serve
    Turn out the soufflé and serve with the broken up crumble and vanilla ice cream.