Tuesday, June 7, 2011

RHUBARB ROLLS


With lots of rain and cool weather, the rhubarb plants are lush.
 In this dessert, rhubarb is spread over a soft biscuit dough and rolled
up like a cinnamon roll.
Baked in a syrup, it is very showy with a tangy flavor.



I prefer to cut rhubarb into small pieces especially for this recipe.
It makes it easier to cut the roll into slices.


Strawberry gelatin is sprinkled over the rhubarb and it flavors while
the biscuit dough crumbs are formed with a food processor.



Roll out the dough and spread with melted butter.


It already looks mouth-watering.


It is surprisingly easy to roll up the dough ... just needs a bit of time and
slow, careful turning.


Place them into the baking pan with the syrup and they are ready for the oven.


Wow, don't they look good!
Of course you need a dollop of whipped cream or some good vanilla ice cream
to top it off.

3/4 cup sugar
1 ¼ cups water

In a saucepan, bring sugar and water to a boil.
Simmer for 5 minutes; remove from heat.

3 cups rhubarb, chopped
1 box ( 4 serving size) strawberry gelatin

Mix chopped rhubarb and strawberry gelatin; set aside.

2 cups all-purpose flour
1 tbsp. sugar
3 tsp. baking powder
1/4 tsp. salt
1/2 cup butter or margarine

Blend flour, sugar, baking powder and salt;
cut in butter until crumbly. (or use food processor)

1 egg
2/3 cup milk
1 tbsp. butter or margarine, melted

Whisk egg and milk together with a fork.
Make a well in center of dry ingredients; add milk mixture.
Stir with a fork until dough clings together.
Turn dough out onto lightly floured surface; roll into
a rectangle, approx. 10 x 13 - inch.
Spread with melted butter.

Pour syrup into buttered 9 x 13 - inch baking pan.
Add any juice that collected in the rhubarb/strawberry gelatin mixture.
Spread rhubarb evenly over dough rectangle.
Sprinkle with 1/4 tsp. cinnamon, if desired.
Beginning at the wide end, carefully roll up like a cinnamon or jelly roll.
Cut into 12 slices using a serrated edged knife.
Place into prepared pan.
Bake in preheated 350° oven for 30 to 35 minutes
or until lightly browned.
Serve with whipped cream or vanilla ice cream.



2 comments:

  1. Judy, they look so good! cant wait to try them!

    ReplyDelete
  2. this is too amazing!
    i'm copying for my aunt [with the rhubarb!]
    and inviting her to tea ")

    ReplyDelete