No need to head to France for your next souffel. You can show off your skills with this recipe of a delicate and delicious nature. Although a souffle may seem slightly old-fashioned, it still remains a project for an experienced cook. Getting the temperature, speed and stages timed perfectly is essential to getting your souffle to rise properly. But even if yours does not hold up, even if it just falls flat, the amazing flavors in this dish, rhubarb and custard, will still please your guests and have them begging for more. This interactive dessert requires you asking your guests to make a hole in the top of their personal souffle and add the cold custard. This is the life.