This Rhubarb Roulade is made from a quick and easy sponge cake rolled around a filling of Rhubarb Compote and whipped cream. The sponge and the Compote can be made a day ahead and then the Roulade assembled a few hours before it will be eaten. It looks beautiful, especially if it is dusted with icing sugar and then decorated with a few freeze-dried raspberries. It also tastes really good with a classic combination of sharp rhubarb, light buttery sponge and thick, whipped cream.
Rhubarb Compote is basically just fresh rhubarb cooked with sugar. It is a great basis for other rhubarb dishes, such as this Rhubarb Roulade, and is also the basis of another easy dessert recipe, Rhubarb Fool. I made a big batch of it, as I have a very productive rhubarb plant in my garden and then set about thinking about ways that I could use it.
As I was giving a special dinner, and needed an easy but show-stopping dessert, I immediately thought about making a roulade. They can be made in advance, assembled just before they are eaten, the combination of sponge, cream and fruit is generally popular with everyone and no one ever seems to realise how easy they are to make! Initially, I thought about making a more traditional Strawberry Roulade but then I thought about my Rhubarb Compote and decided to try something a bit different. I think the sweet-sour taste of the compote makes this dessert really special and, even though some of my guests were self-proclaimed rhubarb-haters, they all seemed happy to have second helpings.
This Rhubarb Roulade is a fantastic celebration dessert which looks beautiful and tastes delicious. It consists of light, airy sponge rolled around a combination of sweetened Rhubarb Compote and whipped cream.
Line your Swiss roll tin with baking parchment or grease-proof paper.
Combine the eggs and sugar and whisk until thick and foamy. This can take up to 5 minutes. This is one recipe where you really need a food processor with a whisk attachment or an electric whisk rather than attempting to do it with a hand whisk.
Fold the flour and baking powder into the foamy egg and sugar mixture.
Pour the combined mixture into your Swiss roll tin.
Put the tin in the oven and bake the sponge for 15 minutes until firm and golden.
Turn the cooked sponge onto another sheet of baking parchment or grease-proof paper on which you have sprinkled around a tablespoon of caster sugar.
While the sponge is still warm, roll it up so it looks like a Swiss roll with the paper inside. You need to roll it up while it is warm – you can’t do this when it has cooled off as the cake will crack! Allow to cool completely.
You need to construct your roulade a couple of hours before you are ready to eat it – otherwise, the filling will make it soggy. You need to unroll the sponge and remove the paper. Spread the Rhubarb Compote over the sponge and top it with the whipped double cream. Don’t spread filling too thick and don’t take it quite up to the edge of the sponge (leave a gap of a couple of centimetres). This will avoid too much squidging out when you roll the cake up again!
Roll the filled cake up into a Swiss roll shape again.
Dust with sieved icing sugar.
The cooking times given are for making the Rhubarb Roulade using Rhubarb Compote that you have already made. You will need to allow a further 45 minutes preparation and cooking time to make the Compote plus additional time to allow it to cool.
Rhubarb Fool – a delicious, creamy dessert using fresh rhubarb
Rhubarb Fool is a traditional English dessert, with the earliest recipes dating to the 17th century, which combines sweetened, cooked rhubarb with custard or whipped cream. This recipe is made slightly healthier by using a mixture of whipped cream and Greek yogurt. These are combined with Rhubarb Compote which is a simple sauce made from roasting fresh rhubarb with sugar.
I love the taste of rhubarb and believe that that it goes very well with anything creamy or milk-based. You just have to think of Rhubarb and Custard or Rhubarb Crumble with Cream. In this Rhubarb Fool recipe, the sharp, sweet-sour flavour of rhubarb is moderated by the cream and yogurt. This make is a perfect dish for those who are unsure about rhubarb and may even convert them. It is no coincidence that Gooseberry Fool, which uses another astringent fruit, is also a popular Fool recipe.
Rhubarb Compote – easy to make and used in so many different ways!
This Rhubarb Compote is basically a sauce made with roasted rhubarb and sugar. It is very easy to make and I generally make a big batch of it and then use it for a range of different dishes. It also freezes well so you can make it in advance and then defrost when you need it. Some of the ways that I use it are as listed below.
It can be used on its own as a dessert.
It can be spread on bread like a jam.
It can be used as a cake filling.
It makes a fantastic sauce for other dessert dishes such as ice-cream or yogurt.
It is also great as a topping for a pavlova. Just spread over a meringue base and top with whipped cream.
I love rhubarb now but it took me a while to learn to like it. I was highly motivated as when we moved to our house many years ago there was a large rhubarb plant in the garden. It was in the middle of a flower bed and for the first few years, I did everything I could to get rid of it. I failed and the rhubarb plant thrived and, in the end, I decided to get cooking and make the best of things!
Rhubarb Compote is very easy to make and can be used in many different ways. You can eat it on its own as a dessert or as a sauce for ice-cream or yogurt or use to make Rhubarb Fool or Rhubarb Roulade.
350 g fresh rhubarb stems
100 g caster sugar
Set your oven to 180 degrees C/350 F/gas mark 4.
Wash your rhubarb stems and cut into lengths of around 2 cm.
Put the rhubarb pieces and the sugar on a baking tray. Stir the pieces around so that the sugar is evenly distributed.
Put the baking tray in the oven and cook the rhubarb uncovered for 30 minutes.
Remove the baking tray from the oven. The rhubarb pieces should be very soft and will have exuded a lot of juice.
Allow the rhubarb to cool on the tray. When it is cool, put it into a bowl and stir gently. The pieces should break down and you will be left with a thick puree. Taste the puree and add some more sugar if you think it needs it. What you are looking for is a good balance of sweet/sour.
You should have around 400 ml of compote using the quantities in this recipe.
The compote can be eaten on its own as dessert or used as a sauce for icecream or frozen yoghurt. It can also be used in a range of other dessert dishes such as Rhubarb Fool or Rhubarb Roulade.
Keywords: rhubarb, compote, sauce
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I love using herbs in both savoury and sweet recipes. This Rosemary Cake with Lemon is a great demonstration of how the addition of a herb can elevate a very easy and simple recipe. It is unusual but not in a scary way. The flavour of the rosemary is not overpowering but enhances the lemon-flavoured cake. I think it is a fantastic way of showcasing the flavour of this wonderful herb, with its warm, spicy flavour.
The use of fresh rosemary provides and unusual and delicious twist to this easy lemon-flavoured cake.
125 g butter
75 g caster sugar
175 g self-raising flour
4 tablespoons of milk
2 large sprigs of fresh rosemary (each about 10 cm long) plus a few additional sprigs to decorate, if required.
100 g icing sugar
Set your oven to 180 degrees centigrade or Gas Mark 4.
Grease a 450 g loaf tin and line the bottom with baking parchment or use a paper loaf tin liner.
Cream the butter with the sugar. (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier!)
Gradually add the eggs to the butter and sugar mixture. If it looks as if it is going to curdle, add some of the self-raising flour.
Once the eggs have been incorporated add the rest of the self-raising flour.
Add the milk and the grated zest of your lemon.
Remove the needle-like leaves from your sprigs of rosemary and chop finely. Put half of the chopped leaves (about 2 teaspoons) into the cake mixture. The other half should be reserved for use in the drizzle.
Spoon the cake mixture into your prepared loaf tin.
Put the tin in the oven and bake for 45 minutes.
While the cake is baking, put the juice from your lemon in a small bowl and add the reserved half of the chopped rosemary leaves. Heat in the microwave for 1 minute. The idea is to heat the juice so that the rosemary releases its fragrance. (If you don’t have a microwave, you can heat the juice in a saucepan over a low heat on the stove.) Allow the juice containing the chopped rosemary leaves to cool slightly. Then combine it with 100 g of icing sugar to form a thick syrup.
Remove the cake from the oven and immediately pour the syrup over the top.
Leave the cake in the tin to cool completely before removing. If you try and take it out while it is still warm it may fall apart as it will be very moist due to the syrup.
You can decorate the cake with a few further sprigs of rosemary.
Keywords: lemon cake, rosemary cake, loaf cake
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