Rhubarb Roulade

Rhubarb Roulade – an easy celebration dessert!

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.

Other Rhubarb recipes

In addition to this recipe for Rhubarb Roulade and the Rhubarb Compote which is used to make it and Rhubarb Fool, there are many of my other rhubarb recipes are included in this blog. There are basic recipes for both Rhubarb Curd and Rhubarb and Vanilla Jam. If you are a rhubarb lover – or at least “rhubarb curious” – you might also like to have a look at Rhubarb Curd and Rose Ice Cream, Rhubarb Upside Down Cake, Rhubarb Victoria Sandwich Cake and Rhubarb Bread and Butter Pudding. If you want to save a bit of money and like flavoured gin, you should definitely try making Rhubarb Gin and use it in some Rhubarb Gin Cocktails!

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Rhubarb roulade

Rhubarb Roulade

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: Serves six 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: English

Description

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. 


Scale

Ingredients

  • 3 eggs
  • 85 g caster sugar plus 1 tablespoon
  • 85 g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Around 5 tablespoons of Rhubarb Compote
  • 200 ml double cream, whipped to form soft peaks
  • A little icing sugar

Rhubarb roulade


Instructions

  1. Set oven to 180 C, 350 F or Gas Mark 4.
  2. Line your Swiss roll tin with baking parchment or grease-proof paper.
  3. 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.
  4. Fold the flour and baking powder into the foamy egg and sugar mixture.
  5. Pour the combined mixture into your Swiss roll tin.
  6.  Put the tin in the oven and bake the sponge for 15 minutes until firm and golden.
  7. 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.
  8. 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.
  9. 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!
  10. Roll the filled cake up into a Swiss roll shape again.
  11. Dust with sieved icing sugar.

Notes

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.

Keywords: rhubarb, roulade, rhubarb roulade, rhubarb dessert, rhubarb recipe

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Strawberry Roulade

Strawberry Roulade

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Strawberry Roulade

This Strawberry Roulade is an easy dessert recipe that consists of a light rolled sponge filled with strawberry jam and whipped cream. In this recipe, I have used my Strawberry and Rose Geranium Jam for the filling which gives it a subtle flavour of rose. In essence, it is a posh strawberry Swiss Roll.

It is a good dessert for a party as it looks impressive on the table, can be made in advance and is easy to slice into  individual portions.   It is a bit retro but, in my view, is none the worse for that. If you are looking for another good roulade recipe, you might also like my Rhubarb Roulade.

What you need to know about this Strawberry Roulade recipe
  • You need a Swiss Roll tin – a shallow, flat tin (approximately 38 cm x 26 cm or 10 x 15 inches) to make this recipe. It also makes it much easier if you have a food-processor with a whisk attachment or an electric whisk as hand-whisking the mixture can take a while.
  • This is a very quick recipe. The sponge is thin so it cooks in 15 minutes which is much more quickly than a cake.
  • It is vital that you roll up the roulade (step 8) while it is still warm. If you leave it to cool before doing this, it will be very hard to roll.
  • It is good for a party as, in addition to looking good on the table, it is easy to slice into  individual portions.   
  • I use my Strawberry and Rose Geranium Jam to add a hint of rose flavour. If you want to add a note of rose to your roulade, you can add a few drops of rosewater to a good home-made or shop-bought strawberry jam.
  • In this recipe, I used whipped cream and strawberry jam to fill the roulade. However, you could use another type of jam – raspberry or black cherry are good options – or honey as a substitute. You could also use fresh fruit, or a mixture of jam and fruit if you prefer. Any fresh berry, such as raspberries or blueberries, are good. You could also use a fruit compote, a simple mixture of fresh fruit and sugar which has been cooked very quickly, as a substitute. I have a recipe for Rhubarb Roulade which uses rhubarb compote.
Other easy dessert recipes

If you are looking for an easy, make-ahead dessert, you might also like some of my other recipes.

Loved this recipe? Checkout the Recipe Index.

Strawberry Roulade
Other strawberry recipes

In addition to my Strawberry Pavlova and Strawberry and Rose Geranium Jam, you might also like my Rose and Strawberry Cream Cake or my Strawberry Balsamic Ice Cream.

Strawberry Roulade recipe

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Strawberry Roulade

Strawberry Roulade

  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: for 6 people 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: English

Description

This easy Strawberry Roulade is filled with fresh strawberries and cream and enhanced with a hint of rose.  


Scale

Ingredients

  • 3 eggs
  • 85 g (3 oz) caster sugar plus 1 tablespoon
  • 85 g (3 oz) plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Around 5 tablespoons of strawberry jam (such as my home-made Strawberry and Rose Geranium Jam)
  • 200 ml (700 fluid oz) double cream, whipped to form soft peaks
  • A little icing sugar

Instructions

  1. Set oven to 180 C, 350 F or Gas Mark 4.
  2. Line your Swiss roll tin with baking parchment or grease-proof paper.
  3. 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.
  4. Fold the flour and baking powder into the foamy egg and sugar mixture.
  5. Pour the combined mixture into your Swiss roll tin.
  6.  Put the tin in the oven and bake the sponge for 15 minutes until firm and golden.
  7. 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.
  8. 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.
  9. You need to construct your roulade a couple of hours before you are ready to eat it – otherwise, the cream and jam will make it soggy.  You need to unroll the sponge and remove the paper.   Spread your jam 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!
  10. Roll the filled cake up into a Swiss roll shape again.
  11. Dust with sieved icing sugar.

Keywords: strawberry roulade, rose

Loved this recipe? Checkout the Recipe Index.

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