Rhubarb is in season at the moment and I love to make the most of it. I made a rhubarb and custard cake recently (forgot to take photos though, oops!) and I've been thinking of how to use it in a dessert. Rhubarb crumble is an obvious choice, but it has been quite warm here recently and I always feel that hot, stodgy desserts are more of a cold-weather thing.\n\nI decided to make a Swiss Roll with a rhubarb filling - nice and light, plus I can make it more 'dessert-like' by serving it with ice-cream (and maybe a bit of extra roasted rhubarb on top of that). \n\nThis is the recipe I'm going to use:\n\n[URL]https://www.theguardian.com/lifeandstyle/wordofmouth/2017/mar/23/how-to-bake-the-perfect-swiss-roll-felicity-cloake[/URL]\n\nFor the filling I was just going to roast the rhubarb with a little sugar and vanilla and spread it on the cake when it has cooled before rolling it up.\n\nI'll try to remember to take photos this time (!), and I'll be sure to report back how it goes!