Strawberry and rhubarb recipes - 3 recipes
Chef Tips and Tricks
VIDEO: Chocolate Soufflé in a Mug
Make this delicious, melt-in-your-mouth chocolate soufflé for you and two friends!
Ingredients
- 3 mugs
- 1 cup milk
- 1/2 cup powdered sugar
- 1/2 cup cocoa powder
- 1 cup chocolate chunks or chips
- 4 eggs
- Salt
- Butter
- Brown sugar
Method
- Preheat the oven to 350°F.
- Set your stove on a low heat setting.
- In a sauce pan, add the milk, powdered sugar, cocoa powder, and salt. Mix well over low heat.
- Once the mixture thickens to a doughy texture, remove from the heat.
- Add chocolate chunks and stir thoroughly.
- Separate the egg yolks and egg whites into two separate bowls.
- Add the egg yolks to the chocolate mixture. Stir thoroughly.
- In a mixing bowl, beat the egg whites into stiff peaks.
- Add the whipped egg whites to the batter and gently fold them in.
- Using a cube of butter in your fingers, line the mugs with a coat of butter, then top with a coat of brown sugar. Tilt and shake the mug until the sugar sticks to the butter in a consistent layer all over the inside of the cup.
- Pour the batter equally into each of the 3 cups.
- Put the cups on a baking tray and place in the oven for 20 minutes, or until an inserted toothpick comes out clean.
- Serve and enjoy!
Top rated Strawberry and rhubarb recipes
Strawberry Rhubarb with a Hint of Vanilla Puree

By alexischemblette
Strawberry Rhubarb with a Hint of Vanilla Puree
- 1 cup of rhubarb stems (cut off the ends and remove any leaves as they are poisonous)
- 1 cup of strawberries (be sure to remove the stems)
- 1/2 cup of water
- 1 teaspoon of sugar
- 1 vanilla bean
Strawberry Rhubarb Soup

By 750 International
Cut the ends off of the rhubarb and peel the stalks
- 3 1/2 cups strawberries
- 5 stalks of rhubarb
- a few verbena leaves
- 3 tablespoons sugar
Sugar-Free Strawberry Rhubarb Jam

By chisburg
Cut up rhubarb and add everything together
- 7 c. rhubarb
- 1 can lite strawberry pie filling
- 4 c. Endulzante sweetener
- 1 pkg. sugar free strawberry jello
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