Rhubarb and Raspberry Meringue Roulade by Wendy Gudgeon


Ingredients: (serves 6-8) •


4 egg whites • 225 g castor sugar


• 50 g chopped toasted hazelnuts (optional) • • • •


4 slim sticks rhubarb cut into chunks 75 g castor sugar


225 g fresh raspberries 300 ml whipped cream


Method: •


• • Line a swiss roll tin (35 x 24 cm) with non-stick baking paper.


• Whisk the egg whites, very gradually adding 225 g castor sugar. The mixture should be very stiff and glossy.


Spread into the prepared tin and sprinkle with the hazelnuts.


• Cook at 190C/Gas 5 for 10 minutes until pale golden. Turn oven down to 140C/Gas 1 and cook for a further 20 to 25 minutes until firm to the touch.


Remove from the oven and turn hazelnut side down onto a wire rack covered with non- stick paper. Gently peel the paper back from the meringue base and allow to cool.


• Cook the rhubarb and 75 g castor sugar in a shallow baking dish, uncovered at 180C/ Gas 4 for 30 to 40 mins until soft. Remove from the oven and add a little more sugar if necessary. Cool.


• Whip the cream and spread over the meringue base. Spread the rhubarb on top and lastly scatter over the raspberries.


• Using the baking paper, roll up the meringue to form a roulade. Chill before serving. 18 Wendy Gudgeon Tel: 01786 824 487 wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk


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