Rhubarb soufflé

(Recipe #20, page 166)

Use 1 rhubarb compote and half the dough from the recipe for sponge pudding. Put part of the dough in a buttered mold, spread the compote over it, cover with the remaining dough, and bake the soufflé for ¾ hour in a moderate oven.

Serves 6–8.

Translated by David Green.

Ed. note: The original recipe does not define “rhubarb compote” – the translation is accurate in its obliqueness.

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