6 Free Range Eggs
1.Clean rhubarb, peel and cut into pieces.
2.Boil with sugar and juice and cook for about 7 minutes.
3.Stir the starch with a little water, slightly thicken the compote and season to taste with rose water. Leave to cool down.
4.Bake 6 ovenproof molds (about 125 ml each) in a fat and thin place with sugar.
5.Separate eggs. Beat the egg whites until stiff. Stir egg yolks with powdered sugar and cardamom until creamy. Stir in the quark. Fold in egg whites loosely.
6.Distribute mass on the molds. Put the molds on a deep plate and pour in hot water until they are about 1/3 high in it.
7.Bake soufflés in a preheated baking oven at 180 ° C for 25-30 minutes until they rise and are lightly browned.
8.Remove from the oven and serve with rhubarb compote.
*While stocks last