Rhubarb & Custard Roulade
150g fresh rhubarb
100g caster sugar
2 tbsp grenadine (optional but will keep you rhubarb nice and pink)
For the filling:
25g caster sugar
1 egg yolks
1 tsp vanilla extract
2 tsp plain flour
2 tsp cornflour
150ml double cream
For the roulade:
6 egg whites
320g caster sugar
1/4 tsp white wine vinegar
1 tsp cornflour
50g ground almonds
Pinch of salt
Mix the caster sugar with the water in a saucepan and bring to the boil
Meanwhile, cut the rhubarb into 5cm batons. Add the batons and the grenadine to the boiling sugar syrup, then immediately remove the pan from the heat. Leave the rhubarb batons in the syrup as it cools
Use a slotted spoon to remove the rhubarb batons from the syrup. Leave to cool.
Make the filling:
Heat the milk with the vanilla pod until almost boiling.
Mix together the sugar, yolks and vanilla seeds in a bowl, then stir in the flour a little at a time.
Gradually whisk in the hot milk, pour everything back into the pan and cook over high heat for approx. 5 mins until thick and coating the back of a spoon.
Remove from the heat, add the chocolate, cocoa powder and coffee liqueur and mix vigorously until the chocolate has melted.
Lay cling film over the mix whilst it cools.
Whisk the cream until thick, then beat the custard with the electric mixer until smooth again, fold the custard mix through the cream until combined.
Make the roulade:
Preheat the oven to 190C/fan 170C. Lightly grease and line a swiss roll tin.
Add the egg whites to the bowl of a stand mixer, whisk on high until they hold stiff peaks, add the caster sugar a tbsp at a time, until all of the sugar has been incorporated. Fold in the vinegar, sifted cornflour, ground almonds and salt.
Spoon the mix into the prepared tin and level with the back of a spoon.
Bake for 8 mins, then turn the oven temperature down to 160C/140C fan for 18-20 mins, it should be just firm and feel slightly springy.
Place a large sheet of parchment on the worktop and sprinkle over 1-2 tbsps of caster sugar. Turn the meringue out onto the paper.
Score a line in the meringue roughly an inch away from one of the short ends but don't cut all the way through. Leave to cool for 10-15 mins before filling.
Spoon the filling onto the meringue and sprinkle over the drained rhubarb.
Roll up the meringue starting from the scored end, use the parchment paper to help you roll the roulade, place on a serving dish seam side down and refrigerate for 30 mins approx.
Serve the roulade with extra double cream!