Meringue Roulade with Roast Rhubarb, Rosewater Cream and Crystallised Rose Petals
Meringue Roulade with Roast Rhubarb, Rosewater Cream and Crystallised Rose Petals.
Serves 6 - 8
4 egg whites
225g (8oz/generous 1 cup) castor sugar
300ml (10fl oz/1 1/4 cups) softly whipped cream flavoured with 1-2 teaspoons rose water
Roast Rhubarb (see recipe)
sprigs of mint, lemon balm or sweet cicely
Crystallised Rose Petals (see recipe)
Swiss roll tin 12 x 8 inch (30.5 x 20.5cm) or 13 x 9 inch (33 x 23cm) for a thinner roulade
Preheat the oven to 180ºC \ 350ºF \ Gas Mark 4.
First make the Roast Rhubarb (see recipe).
Put the egg whites into a spotlessly clean bowl of a food mixer. Break up with the whisk and then add all the castor sugar together. Whisk at full speed until it holds a stiff peak, 10 minutes approx.
Meanwhile, line a Swiss roll tin with parchment paper, brush lightly with a non-scented oil (e.g. sunflower oil).
Spread the meringue gently over the tin with a palette knife, it ought to be quite thick and bouncy. Bake in the preheated oven for 15-20 minutes.
Put a sheet of parchment paper on the work top and turn the roulade onto it. Remove the base paper and allow to cool in the tin.
Spread the whipped cream and drained roast rhubarb over the meringue, roll up from the wide end and carefully ease onto a serving plate. Pipe 6 –8 rosettes along the top of the roulade, decorate as you wish with crystallised rose petals and mint leaves. Serve, cut into slices about 2.5cm (1 inch) thick.
Note: This roulade is also very good filled with fresh raspberries, loganberries, sliced ripe peaches, nectarines, kiwi fruit, bananas, or mango and passionfruit.
A dish of roasted fruit couldn’t be simpler – rhubarb, plums, greengages, apricots, peaches, apples, pears. Once again I love to add some freshly chopped herbs, e.g. rose geranium or verbena to the sugar or the accompanying cream.
I’ve become a huge fan of the sweet and intense flavour of roast rhubarb
1kg (2 1/4lb) red rhubarb
200-250g (7-9oz/scant 1 cup – generous 1 cup) sugar
Preheat the oven to 200˚C / Gas Mark 6.
Stainless steel or non-reactive ovenproof dish, 45cm x 30cm (18 inch x 12 inch) (size depends slightly on the thickness of the rhubarb)
Trim the rhubarb stalks if necessary.
Slice the rhubarb into 2 1/2cm (1 inch) pieces and arrange in a single layer in an oven proof dish. Scatter the sugar over the rhubarb and allow to macerate for an hour or more, until the juice starts to run. Cover loosely with a sheet of parchment paper and roast in the pre-heated oven for 10-20 minutes depending on the thickness of the stalks - until the rhubarb is just tender.
Serve alone or with ice-cream, panna cotta, labneh or thick Jersey cream……
Good to know….uncover the rhubarb after 10 minutes for more caramelisation