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1
In a heavy saucepan cook rhubarb with sugar over moderate heat, stirring often, 20 to 25 minutes, or until rhubarb is a thick puree (about 1 1/2 cups).
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2
In a small bowl sprinkle gelatin over water and let soften 1 minute.
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3
Add gelatin to rhubarb and stir over low heat 1 minute, or until gelatin is dissolved.
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4
Transfer filling to a metal bowl set in a bowl of ice and cold water and stir occasionally until cooled and thickened.
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5
Preheat oven to 350F.
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6
Line the bottom of a greased jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, with foil.
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7
Grease foil and dust with flour, knocking out excess.
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8
In a bowl with an electric mixer beat egg yolks, 1/4 cup of the granulated sugar, zest, and vanilla until thick and pale and mixture forms a ribbon when beaters are lifted.
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9
In a large bowl with cleaned beaters beat egg whites with salt until they hold soft peaks.
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10
Beat in the remaining 1/4 cup granulated sugar gradually and beat whites until they hold stiff peaks.
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11
Stir one third of whites into yolk mixture to lighten it and fold in remaining whites gently but thoroughly.
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12
Sift flour and cornstarch over batter and fold in until batter is just combined.
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13
Spread batter evenly in prepared pan and bake in middle of oven 6 to 9 minutes, or until cake is lightly colored and springs back when pressed lightly.
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14
Dust a kitchen towel generously with confectioners' sugar and invert cake onto it.
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15
Remove foil carefully from cake.
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16
Starting with a long side, roll up cake loosely and gently in the towel and cool 30 minutes.
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17
In a very small saucepan bring all ingredients to simmer, stirring until sugar is dissolved.
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18
Keep syrup warm.
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19
Unroll cake carefully and brush with half of the warm syrup.
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20
Spread cake with filling and reroll cake carefully.
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21
Transfer cake to a platter, seam side down, and brush with remaining syrup.
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22
Chill roll, covered loosely, at least 2 hours or overnight.
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23
In a small bowl stir together sugar and lemon juice to make a pourable glaze.
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24
Transfer glaze to a small resealable plastic bag and snip one corner to make a small hole.
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25
Trim ends of cake diagonally and squeeze glaze decoratively over cake.
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26
Serve cake, sliced crosswise, with White Chocolate Toasted Almond Semifreddo.
