Loose meringue roll with rhubarb and yoghurt

Name: Loose meringue roll with rhubarb and yoghurt
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 500 g Rhubarb; 150 g Gelling sugar (2 : 1); 7-10 Tbsp Oil; 4 fresh protein (Gr. M); 175 g Sugar; 2 packages Vanilla sugar; 1 TEASPOON Cornstarch; 1 TEASPOON White wine vinegar; 1-2 TABLESPOONS + some icing sugar for dusting; 300 g Cream yoghurt (10 % fat); baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

500 g Rhubarb
150 g Gelling sugar (2 : 1)
7-10 Tbsp Oil
4 fresh protein (Gr. M)
175 g Sugar
2 packages Vanilla sugar
1 TEASPOON Cornstarch
1 TEASPOON White wine vinegar
1-2 TABLESPOONS + some icing sugar for dusting
300 g Cream yoghurt (10 % fat)
baking paper

Directions

1
Clean, wash and cut the rhubarb into pieces. Weigh 450 g, mix with the jam sugar in a pot and let it stand for about 30 minutes. Then bring to the boil over high heat while stirring. While stirring constantly at least
2
Cook for 3 minutes until bubbly. Put 1 blob on a plate. When the mixture gels, pour everything into a bowl. Let it cool down a bit, chill and let it cool down, stirring from time to time.
3
Line a baking tray (approx. 35 x 40 cm) with baking paper and spread a thin layer of oil. Preheat the oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Beat the egg white with the whisks of the mixer until stiff.
4
Add about half the sugar and continue beating for a few minutes. Mix the remaining sugar, 1 packet of vanilla sugar and starch. Add vinegar and continue beating until the mixture is very firm and shiny.
5
Spread evenly on the baking paper.
6
Bake in the oven for approx. 25 minutes until the surface is crispy and the base separates easily from the baking paper. Remove and leave to cool on the baking tray for a few minutes. Dust the meringue plate with 1-2 tbsp. icing sugar, place a new piece of baking paper on the meringue plate and place the grid of the oven on top.
7
Press the baking tray and the grid slightly together and turn them over so that the meringue plate lies on the grid. Peel off the baked paper. Cover the meringue plate with a damp cloth and let it cool down.
8
Stir yoghurt and 1 sachet of vanilla sugar until smooth. Spread on the meringue platter, leaving about 1 cm of rim free all around. Stir the rhubarb compote through and spread it in large blobs.
9
Roll up from the short side. Chill the meringue roll for 20-30 minutes, but no longer, otherwise the filling will start to soak. Dust with icing sugar before serving.