John Myers
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Strawberry – Rhubarb – Roulade
The perfect strawberry – rhubarb – roulade recipe with a picture and simple step-by-step instructions.
Biscuit :
- 3 Pc. Eggs
- 120 g Sugar
- 3 tablespoon Water
- 1 Knife point Vanilla pulp
- 50 g Mondamine powder
- 100 g Flour
- 550 g Rhubarb – Strawberry TK
- 1,5 tablespoon Honey liquid
- 7 leaf Gelatin
- Cold water to soak
- 300 g Cream
- 1,5 packet Cream stiffener
- 2 tablespoon Sugar
Biscuit :
- Beat eggs, sugar and water for approx. 10 minutes until frothy. Add the vanilla pulp, stir in.
- Spread the dough on the paper and bake for about 10 minutes. Overturn on a cloth with sugar, roll up with a damp cloth.
Rhubarb – Strawberry TK
- Had rhubarb 400-450 g mixed with the rest of the strawberry from my garden, boiled + frozen. If you discover small green parts, it is mint.
- Soak gelatine. Bring the rhubarb – strawberry to the boil, cool briefly, stir gelatine into the still hot mass until it is dissolved. Now the mass has to cool down. When it starts to freeze:
- Cream with whipped cream and 2 tablespoons. Beat the sugar, fold into the rhubarb and strawberry mixture.
- Roll up the biscuit roulade and brush with the cream. Roll up again with the cloth. cool again very well or if you like you can freeze it for another day.
- Slice and serve.
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