Ethan's Rhubarb Souffle

I kid you not, my 8 year old son made this with only a little help with 'hot' things from me!  I know it seems a daughnting recipe but really it is very simple and so delicious!!

500g rhubarb, chopped
150g caster sugar, plus extra for sprinkling
1 tbs cornflour mixed with 1 tsp water
4 egg whites
For the crumble topping75g plain flour
100g softened butter
50g brown or white sugar
50g rolled oats
1/3 cup roasted hazelnuts, finely chopped
　Place rhubarb in a saucepan with 75g of the caster sugar and ¼ cup water. Cover & cook for 5-10 minutes until softened.
Add ½ of the cornflour mixture and stir for 3-4 minutes until thickened, then cook for a further minute to cook out the cornflour. Set aside in a bowl to cool to room temperature for at least 5 minutes.
to make the crumble topping, combine flour, 50g of the butter, sugar and a pinch of salt in a bowl, mixing with your fingers until combined and crumble like. Add the oats and hazelnuts.

Increase oven temperature to 200°C.
Grease 125ml soufflé moulds with remaining softened butter. Refrigerate for 5 minutes to set the butter, Sprinkle sugar into each mould and roll ramekin around so the sugar coats the butter, tip out any excess.
Place egg whites in a large, clean, dry bowl with 1 tablespoon of the remaining sugar and beat in mixer on high until soft peaks. Gradually sprinkle in the remaining sugar and beat for about 30 seconds - 1 minute until you have shiny, soft peaks.
Mix an equal amount of beaten egg white with cooled fruit puree until combined, then add the same amount of egg white again and fold through gently, turning the bowl, then lifting and folding the mixture to keep as much air in the mixture as possible. Spoon into buttered, sugared moulds, taking care to avoid getting any mixture on the side of the ramekins until the moulds are full. then run your thumb around the very inside of the rim so you have a clean rim.
Bake for 8-10 minutes until risen about 1 cm above the rim. Sprinkle the crumble topping over the top and Serve with vanilla ice cream if you like, we just have them on their own. YUM!

Place the crumble mixture on a lined baking tray and bake for 5 minutes until golden brown. Remove from the oven and set aside.