Rhubarb Roulade Food

RHUBARB ROULADE

Steps:

• Make cake:
• Preheat oven to 350°F. Butter a 15- by 10- by 1-inch shallow baking pan and line with wax paper. Butter paper and dust with flour, knocking out excess.
• Beat together yolks, vanilla, and 5 tablespoons granulated sugar in a large bowl with an electric mixer at high speed until thick and pale, about 1 minute with a standing mixer or 3 minutes with a handheld.
• Beat whites with salt using cleaned beaters in another bowl until they just hold soft peaks. Add remaining 3 tablespoons granulated sugar, a little at a time, beating until whites just hold stiff peaks.
• Gently fold one third of flour and one third of whites into yolk mixture, then gently fold in remaining flour and whites in 2 more batches, making sure flour is thoroughly incorporated.
• Spread batter evenly in baking pan and bake in middle of oven until top is pale and dry to the touch, 10 to 12 minutes. Transfer cake in pan to a rack and cool, covered with a kitchen towel, 5 minutes.
• Cook rhubarb while cake is baking:
• Cook rhubarb with sugar in a 12-inch nonstick skillet over moderately high heat (rhubarb will exude liquid), stirring, until rhubarb is a thick purée, about 8 minutes. Spread filling on a plate and chill 5 minutes.
• Make roulade:
• Remove towel and arrange cake with a short side nearest you. Spread rhubarb filling evenly over cake, leaving a 1-inch border on each short side. Put a platter next to far end of cake. Beginning with near short side and using wax paper as an aid, roll up cake jelly-roll style. Carefully transfer roll, seam side down, to platter, using wax paper as an aid.
• Dust cake generously with confectioners sugar, then slice with a serrated knife.

RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
• In a large bowl, combine rhubarb, sugar, oats, 1 teaspoon flour, cinnamon and brown sugar. Stir until well combined and pour into prepared baking dish.
• In small bowl, stir together 3/4 cup flour, baking soda and salt. Blend in margarine until all flour is incorporated. Sprinkle over rhubarb mixture.
• Bake 30 minutes, or until rhubarb is tender.

MERINGUE ROULADE WITH STRAWBERRY, RHUBARB AND MASCARPONE

Steps:

• Preheat the oven to 160°C and line a 30 x 40 cm baking tray with parchment paper.
• Whisk the wgg whites wtih an electric mixer on medium speed until they start to froth (2-3 min).
• Add the cream of tartar (optional, helps to stabilize the egg whites) and mix it in.
• Start adding the sugar slowly spoon by spoon whilst mixing on medium-high speed until you get stiff and glossy peaks, about 10 minutes.
• Mix together the vinegar, cornflour and vanilla. Add into the meringue and mix it in until it's well distributed.
• Distrubute the meringue on the prepared baking sheet and bake in the middle rack for 22-25 minutes. The meringue should be white with a bit of golden color and crunchy on the outside.
• Turn the metingue onto a baking paper with some dusted powdered sugar and leave to cool.
• Cut the rhubard and strawberries to small pieces (around 1 cm) and place them to a pan with the sugar and vanilla seeds.
• Cook for about 10 minutes on medium heat or until the rhubarb is soft but still has some bite to it.
• Remove form heat and leave to cool.
• Mix the mascarpone cheese with sugar and vanilla by hand for a few seconds.
• Add the whipping cream and mix by hand until you get soft peaks. It should be lightly beaten so it just holds it's shape.
• Remove the parchment paper from the meringue. Spread the cooled strawberris and rhubarb filling over the meringue leaving 1 cm of space from the long edges and 5 cm from one short end.
• Now spread the mascarpone cream on top of the filling. Leave some of it for the decoration on top.
• Roll the meringue roulade form the shorter end away from you (the end that is has filling to the edge). Help yourself lifting the roulade with the parchment paper underneath. Rolling it is just like folding it over itself.
• Carefully transef to a plate and refrigerate for 15-30 min.
• Decorate with piped mascarpone cream, strawberries, poached rhubarb stalks and mint.
• Serve and enjoy!

RHUBARB AND CUSTARD ROULADE, FROM GREAT BRITISH CHEFS

Steps:

• Preheat the oven to 180°C/gas mark 4 and grease and line a shallow tin with baking paper.
• Whisk the eggs and sugar until they are pale and light and have roughly trebled in volume. Fold the flour in carefully, trying to keep as much air in the mixture as possible.
• Pour the batter into the prepared tin and spread to the edges.
• Bake for approximately 8 minutes, until lightly golden and springy to the touch.
• Sprinkle icing sugar over a large piece of baking paper and turn the sponge out onto it. Roll up lightly and leave to cool whilst making the filling.
• Cut the rhubarb into 2-3cm pieces and place in an ovenproof dish. Sprinkle over the sugar and seeds from a split vanilla pod. Bake in the oven for approximately 20-25 minutes, until tender, leave to cool.
• Drain the juice from the rhubarb and pat dry on kitchen paper.
• Unroll the sponge. Tear the rhubarb into strips and place on the sponge.
• Whisk the cream until it forms stiff peaks. Fold in the custard and mix well. Spread the custard mixture over the rhubarb.
• Roll up the roulade as tightly as possible. Cover and place in the fridge until serving. Sprinkle with more icing sugar before serving.

ARCHIE'S ROYAL ROULADE

Steps:

• Hull and finely slice 6 strawberries. Line a 35x40cm baking tray with greaseproof paper, then arrange the strawberries in six evenly spaced rows across the tray. Place the tray in a cold oven and heat it to 180°C/350°F/gas 4.
• Once the oven comes up to temperature (my oven takes about 15 minutes, but keep an eye on it), remove the tray of strawberries - you want them to be slightly dehydrated, but still vibrant and red.
• Meanwhile, crack the eggs into a large mixing bowl, add the sugar and vanilla extract, then beat for at least 5 minutes, or until pale and tripled in volume.
• Finely grate over the lemon zest, then sift and fold in the flour until smooth. Pour the mixture over the baked strawberries and smooth it out evenly. Tap the tray on your worktop a couple of times to remove any air bubbles, then bake in the oven for 15 minutes, or until lightly golden.
• Remove the sponge from the oven and confidently turn it out onto another tray lined with greaseproof paper. Carefully peel off the original greaseproof paper to reveal the striped strawberry pattern.
• Place another sheet of greaseproof paper on your work-surface and scatter over 1 tablespoon of caster sugar. Flip the sponge back onto it so the strawberries are face-down.
• Using the greaseproof paper to help you, tightly roll up the sponge and leave it to cool completely.
• Hull and finely chop the remaining strawberries, reserving a few for decoration, and place in a bowl with the jam and elderflower cordial. Give everything a good mix and leave to macerate.
• Halve the vanilla pod and scrape out the seeds into a clean mixing bowl. Add the cream and icing sugar, then whisk to soft peaks. Transfer to a large piping bag with a star nozzle.
• Blitz the freeze-dried strawberries in a food processor to a super-fine dust.
• Carefully unroll the cooled sponge and spread all over with the macerated strawberries and elderflower mixture. Pipe over most of the cream (reserving a little for decoration), then gently roll the sponge back up. Trim the ends to neaten, and transfer to a serving board.
• Decorate the roulade with the remaining cream, strawberries and mint leaves, then sprinkle over the strawberry dust. Delicious!

RHUBARB FOOL

Steps:

• Trim the ends from the rhubarb and cut into 6 inch lengths. Soak in a large bowl full of cold water for 20 minutes. Drain and pat dry, then cut crosswise into 1/2 inch slices.
• In a saucepan, stir together the orange juice, 1 cup of sugar and salt. Bring to a boil and add the rhubarb. Return to a boil, then set heat to medium-low and simmer, stirring only 2 or 3 times, until rhubarb is tender, 7 to 10 minutes. Stirring too much will cause the rhubarb to break down. Transfer the rhubarb mixture to a glass or ceramic bowl and cover with plastic wrap. Refrigerate until cold, at least 1 hour.
• Whip the heavy cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.
• To assemble the fools, spoon 1/4 cup of the rhubarb mixture into each of 8 small glasses. Cover with the same amount of whipped cream. Repeat layers until you reach the top of the glasses. Cover and refrigerate for at least 1 hour and up to 6 hours before serving.