ROAST RHUBARB ROULADE, CANDIED GINGER AND ORANGE BLOSSOM CREAM
Stock syrup: 200ml water/200g caster sugar : bring to the boil till sugar melts
1kg rhubarb (cleaned and chopped into 1 inch pieces)
6x stem ginger : chopped
Toss the rhubarb in the stock syrup until coated, roast at 200 for 13 minutes. Allow to cool. Retain all the liquid (the liquid can be thickened with a little cornflower later and used as garnish)
Orange blossom cream
10ml orange blossom water
260g icing sugar
Beat all the ingredients in a stand mixer until light and fluffy. Chill down
480g egg whites
760g castor sugar
4tsp vinegar (white)
4 tsp cornflour
Beat the whites to stiff peak gradually adding sugar. Fold in vinegar and sugar. Mix till firm and doubled in volume.
Spread onto paper lined baking sheets. Bake at 180 for 10 minutes then reduce temperature to 150 and cook for a further 10 minutes. Turn out onto icing sugar dusted paper until cool.
Spread the meringue with orange cream. Top with the rhubarb and sprinkle with ginger. Roll up from the long side slowly, paying attention to retaining its shape. Chill down and cut as needed. If serving as a whole portion simply dust the top with icing sugar. Garnish with the thickened rhubarb juices.