Despite looking very impressive, this dessert is actually very easy to make and tastes fantastic. Sherbety rhubarb, combined with soft cream cheese and sweet meringue, it makes a delicious ending to any meal. You can easily make the meringue the day before, only leaving the simple assembly till the last moment – so that you can serve this pudding with very little effort when you need it.
- 4 large eggs, separated
- 125g caster sugar
- Zested rind and juice of 2 oranges
- 50g ground almonds
- 350g rhubarb
- 125g caster sugar
- 200g carton cream cheese
- 2tbsp icing sugar
- You will also need:
- 32 x 22cm Swiss roll tin.
Set the oven to 180°C/356°F/Gas Mark 4.
Whisk the egg yolks and caster sugar until thick and creamy, then fold in the orange rind and juice and the ground almonds.
Whisk the egg whites until stiff and fold into the yolk mixture. Pour the mixture into the lined tin and bake for 15-20 minutes, until the mixture feels just set in the centre, then remove from the oven.
Cover with a sheet of baking parchment, placing a damp damp cloth over that and leave to cool for several hours, or overnight.
To make the filling: Cut the rhubarb into 3-4cm lengths and place in an ovenproof dish, then stir in the sugar. Cover the dish and cook in the oven for 20-30 minutes, stirring once, until the rhubarb has softened. Remove from the oven and leave to cool. Strain the rhubarb well.
Beat the cream cheese and icing sugar together to soften, then stir in the drained rhubarb.
Turn the roulade out on to a sheet of baking parchment which has been well dusted with icing sugar and peel away the lining paper, trimming away the edges. Spread over the filling, then roll up, using the paper to help. Transfer to a serving plate and dust with extra icing sugar. Keep chilled until serving.
Top tip for making Rhubarb and orange roulade
The cooking juice from the rhubarb may be reserved and mixed with water or lemonade as a drink.