Rhubarb roulade

COOKING TIME 45–60 MINUTES

SERVES 6–8

4 egg whites

325g (11½oz) caster sugar

1 tsp vanilla essence

1 tsp white wine or malt vinegar

1 tsp cornflour

500g (1lb 2oz) trimmed rhubarb, chopped into 3–5cm (1–2in) pieces

3 gelatine leaves

375ml (13fl oz) double cream, plus optional extra to serve

PREHEAT THE OVEN TO 160°C (325°F), Gas Mark 3. Cover a 25cm (10in) square baking sheet with non-stick baking parchment. In a scrupulously clean bowl, whisk the egg whites until they form soft peaks, then slowly add 200g (7oz) of the sugar while still whisking. Add the vanilla essence, vinegar and cornflour and whisk until the mixture is stiff.

SPREAD THE MERINGUE MIX EVENLY across the lined baking sheet and bake for 25 minutes. Remove from the oven and allow to cool before carefully removing the soft meringue from the parchment.

WHILE THE MERINGUE IS COOKING, place the chopped rhubarb in a medium saucepan with the remaining 125g (4½oz) of the sugar. Cook over a medium–high heat for about 15 minutes until the rhubarb is cooked and has broken down. Discard the liquid and allow the rhubarb to cool.

SOAK THE GELATINE LEAVES in cold water until soft. Remove the softened leaves from the water and place in a small saucepan with 125ml (4½fl oz) of the cream. Heat gently to dissolve the gelatine, then remove from the heat and allow this to cool for a few minutes. Whip the remaining cream to soft peaks.

MIX THE TWO CREAMS TOGETHER and carefully fold in the rhubarb. Refrigerate the mixture until it has begun to stiffen. Spread it evenly over the meringue and carefully roll up like a Swiss roll.

TO SERVE, slice and enjoy on its own or with cream.