• 150 g (5½ oz) rhubarb purée
• 15 g (½ oz) isomalt
• 10 g (⅓ oz) liquid glucose
• 1 g (1/32 oz) xanthan gum

Preheat the oven to 120°C (235°F/Gas ½).

Place all the ingredients in a Thermomix and cook at 80°C (176°F) for 10 minutes or until thickened. Alternatively, place in a double boiler over simmering water and whisk continuously for 12 minutes or until thickened and the mixture reaches 80°C.

Spread over a non-stick baking mat to form 2 mm (1/16 inch) thick, 20 × 2 cm (8 × ¾ inch) rectangles. You will need 6 rectangles. Dry in the oven for 40 minutes or until dry. Working with one tuile at a time and while they’re still hot, wrap around a rolling pin to form a twirl, then remove.

These can be made 1 day in advance and stored in an airtight container.