Rhubarb almond roll

Rotolo di rabarbaro

This is one of the most delicious rhubarb recipes. The acidity of the rhubarbs gives the moist sweetness of this almond roll a nice tangy edge that is very refreshing in warm weather.

Right now I’ve got rhubarbs and almonds to feed an army, so it seems natural to combine the two. The result is really moist and tasty as the acidity of the rhubarbs gives the sweetness a nice tangy edge. Still, you could also use other kinds of fruit preserve or marmalade like strawberries or raspberries.

My rhubarb jam turned very runny which increased the moistness of the roll. If you bake the rhubarb sticks with sugar instead of boiling them, the marmalade gets more texture.

Ingredients

For the filling
500 g rhubarb sticks
350 g sugar
1 vanilla pod with the seeds saved for the roll

For the roll
160 g sugar
4 eggs
100 g peeled almonds
1 vanilla pod seeds
100 g melted butter
150 g flour
1 tsp baking powder
2 tbsp powdered sugar for dusting

Preparation

Clean and chop the rhubarb sticks and boil them with sugar to make a runny jam.
Beat eggs and sugar until white
Grind the almonds and mix with eggs and sugar
Add seeds from the vanilla pod, melted butter, flour and baking powder and stir to an even batter
Spread the batter in a square on a piece of parchment paper
Bake at 180 C/350 F for 15 minutes until the sponge is light brown
Leave it to cool then cover the top in cling wrap to facilitate rolling
Turn the sponge around to rest on the cling wrap, remove parchment paper and spread rhubarb jam over the surface.
Use the cling wrap to roll the sponge up tightly
Dust the rhubarb almond roll with powdered sugar before serving.