Ingredients
- One thin egg-yolk sponge, use a recipe you’re confident with
- A pottle of labneh, whipped smooth with 1 tsp icing sugar
- 2 cups lightly stewed rhubarb
- A handful of a good sharp chocolate, finely grated
- ¼ c honey dissolved in ¼ c hot water
Rhubarb sponge roulade
Method
- Lay your sponge on a larger piece of baking paper and brush the top with the honey water, taking care not to saturate the sponge
- Spread with a thin layer of labneh, scatter with rhubarb and sprinkle with chocolate
- Roll firmly, using the paper to help
- Allow to stand, ideally refrigerated, for at least an hour before dusting with icing sugar and slicing to serve
Comments
Sponge and pavlova are great summer desserts, not just because they are light, but because they both marry so well with all the fresh berries on offer at the market.
I’ve made a pavlova and a sponge roll using the whites and yolks of duck eggs respectively. Is your palate keen enough to taste the difference from chicken’s eggs? Call by the market kitchen, have a taste and let me know. If you’re in luck Anne Robertson might have some duck eggs for you to try in your favourite pav or sponge recipe. Here’s my play on a sponge roulade; make whatever tweaks you like but avoid overloading the sponge or it will be difficult to roll and won’t hold together when sliced.
