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Rhubarb Soufflé, Pain D’Épices and Pomegranate Sorbet by AG’s Restaurant Executive Head Chef, Darrel Wilde at Alexander House Hotel

Cook at Home

Field-grown rhubarb does not come into season until April, but forced rhubarb is available in January. Traditionally grown in the dark in forcing sheds, this rhubarb sees no natural or artificial light and was historically harvested by candlelight.

This light and fresh recipe from Alexander House’s Executive Head Chef, Darrel Wilde, uses forced rhubarb and is surprisingly simple to make. Soufflés can always seem a little daunting, but if you follow this recipe step by step you are sure to create a complete show-stopper at the end of a meal.



Prep Time

60 mins

Cooking Time

10 mins


For the base

  • 500g forced rhubarb
  • 250g caster sugar
  • 30g cornflour
  • 50ml grenadine

For the rhubarb compote

  • 500g rhubarb
  • 250g sugar

For the pomegranate sorbet

  • 5-6 pomegranates
  • 150g caster sugar
  • 3 tbsp lemon juice
  • 1 tbsp  grenadine

For the soufflé

  • 150g egg white
  • 70g caster sugar
  • 150g soufflé base
  • 100g rhubarb compote


To make the base

  • Make a simple purée with all the rhubarb and a little water.
  • Once blended, return to a pan and add the sugar and grenadine and cook until reduced by half.
  • Add the cornflour to thicken.
  • Place in the fridge to set.

To make the rhubarb compote

  • Cook the rhubarb and sugar together until the rhubarb has stewed to a pulp.
  • Set aside and chill.
  • Butter 4 ramekins with softened butter using an upward motion creating strait lines.
  • Put in the fridge to set then repeat with the butter again then coat the inside with caster sugar.

To make the pomegranate sorbet

  • Cut the pomegranates in half.
  • Squeeze as you would a lemon or an orange, to produce about 500ml juice.
  • Sieve to remove any pips or pith.
  • Stir the sugar, lemon juice and grenadine into the pomegranate juice and heat until the sugar has dissolved.
  • Chill and churn until ready.
  • Take one loaf of pain d’épices and take a few thin slices and dehydrate. When dry, blitz to form a rough crumb to sit the sorbet on.

To make the soufflé

  • Start by whisking the egg whites to a soft peak then begin slowly adding the sugar and whisk until the whites are stiff and shiny.
  • In another bowl beat the base until smooth then add 1/3 of the whites and beat together until incorporated.
  • Add the rest of the whites and fold into the mix.
  • Fill the ramekins half full and bang them hard a few times on the side, this is to get rid of any air pockets.
  • Now fill them to the top and repeat the banging. 
  • Add one heaped tsp of compote to the centre covering with the white mix, and with a pallet knife scrape the top to flatten.
  • Run your finger around the edge to form a small lip inside.
  • Bake at 190 ̊c for approximately 10 minutes or until risen and golden brown on top.
  • Take out and dust with icing sugar.
  • Serve immediately.

AG’s Restaurant at Alexander House, Turners Hill, East Grinstead,
Sussex RH10 4QD

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