By Chef Lawrence Yates this new take on an English classic is an elegant and delicious way to celebrate the Yorkshire forced rhubarb season.


For the crumble
50g Billington's golden caster sugar

50g Estate Dairy unsalted cultured butter
100g Wessex Mill self-raising flour

For the rhubarb
1kg Yorkshire forced rhubarb
250g Billington's golden caster sugar
80g cornflour

For the soufflé
200g Cacklebean egg whites
200g Billington's golden caster sugar

For the mould
knob of soft Estate Dairy unsalted cultured butter
100g Billington's golden caster sugar


          1. Preheat your oven to 170°C.

          2. Place all the crumble ingredients in a bowl and rub together until you have a crumble.Spread out on a baking tray and bake until golden brown.

          3. Leave this on the side to cool down and once coo, place on a chopping board and run your knife through the mix until you have small pieces. Place to once side until required.

          4. Cook the rhubarb a saucepan until soft then blend until smooth. Strain, then place the rhubarb juice into a clean pan and reduce by half.

          5. Add the cornflour and sugar to the rhubarb, and cook the cornflour out. After this pour into a tray and leave to cool.

          6. Turn up your oven to 175°C.

          7. Whisk the egg whites until they start to aerate. Add the sugar in three parts and once you have a firm egg whites mix, fold in 250g of your rhubarb base.

          8. Brush the inside of your soufflé mould with butter and coat in sugar, removing any excess sugar once evenly coated.

          9. Spoon the soufflé mix into the mould. Once full, tap on to a towel to remove any air pockets.

          10. 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 for 8 1/2 minutes.

          11. Turn out the soufflé and serve with the broken up crumble and vanilla ice cream.