Really beautiful and delicious roulade with rhubarb compote and white chocolate ganache. A hit when it should be a bit festive!
Recipe for roulade with rhubarb
Roulade with Rhubarb Compote and White Chocolate Ganache.
I’ve been going crazy with lots of rhubarb recipes at home lately, as I love rhubarb.
Here is a delicious roulade with sweetness, richness, and acidity—just the way I like a dessert.
Servings: roulade
Roulade with rhubarb
Really beautiful and delicious roulade with rhubarb compote and white chocolate ganache. A hit when it should be a bit festive!
Ingredients
Bottom
- 3 pcs. Egg
- 150 gram Sugar
- 50 gram Flour
- 20 gram Cocoa
- 5 gram Baking Soda
White chocolate ganache
- 300 gram Cream
- 150 gram White chocolate
Rhubarb Compote
- Rhubarb Compote preferably homemade
Garnish
- Chocolate Ganache
- Rhubarb strips
- red sorrel
- Dust pink
Instructions
Chocolate ganache
- Chop the chocolate and place it in a bowl.
- Heat the cream to boiling point and pour it over the chocolate.
- Let it steep for 1 minute - then stir.
- When the chocolate is melted, cover it with a piece of cling film; there must not be any air which can cause condensation.
- Put the mixture in the fridge overnight.
- Whip it up!
Rhubarb compote
- Extra delicious compote from when I made rhubarb syrup! You can find the recipe here.
Base
- Whisk eggs and sugar until white and sift the remaining ingredients in.
- Stir the batter.
- Spread the batter on a piece of baking paper. Bake in a conventional oven at 210 degrees Celsius (410 degrees Fahrenheit) for 8-10 minutes.
- Sprinkle sugar on the baked cake and place a piece of baking paper on top.
- Turn the cake over.
- Now carefully remove the top paper and let the cake cool.
Assembling the roulade
- Spread with rhubarb compote, followed by chocolate ganache and roll tightly and carefully.
- Place in the fridge for at least 1 hour.
- Decorate - here I have used leftover ganache, rhubarb strips, sorrel, and pink dust.