I think rhubarb is
When I was a child, everyone had rhubarb growing in their garden, so there was always a glass bowl of velvety, sweet rhubarb in the refrigerator, ready to be spooned over ice cream, custard or, if you had a sweet tooth like my grandfather, on buttered bread. It was only as an adult that I discovered you could roast it and cook it with possibly
Put the rhubarb and
Meanwhile, using an electric mixer, whisk the egg whites until they form soft peaks, then slowly add the remaining sugar and whisk until the sugar has dissolved and the mixture is smooth and glossy. Fold in the cornflour, vanilla and vinegar. Using the marked rectangle on the paper as a guide, spread the meringue evenly over the tray.
Put the pistachios in a small food processor and blend to a fine texture. Spread the ground pistachios over a large sheet of baking paper. Remove the meringue from the oven and flip it over onto the baking paper, so the meringue is sitting on the ground pistachios. With the short side facing you, roll the meringue and baking paper up, like a Swiss (jelly) roll. Set aside to cool for 15 minutes, then unroll and transfer to a long piece of plastic wrap. The meringue may have cracked
Spread the whipped cream evenly over the meringue, leaving
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