Rhubarb Strawberry Roly Poly Recipes

STRAWBERRY AND RHUBARB ROLLY POLLY

Strawberry and Rhubarb Rolly Polly image

This is great tasting recipe and serves a good amount and an all time favorite of my family. It is especially good when these 2 fruits are out of season and you can enjoy any time.This came from a camp resturant.

Provided by DotM7037

Categories Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 cup white sugar
2 3/4 cups flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2/3 cup shortening
1 cup milk
2 cups frozen rhubarb
1 cup frozen strawberries
1/2 teaspoon cinnamon
1 tablespoon butter
1/3 cup white sugar
2 cups water, for the syrup

Steps:

combine 1/3 cup sugar and the 2 cups water in 9x13 pan and place over low heat until dissolved, remove and cool Put flour, baking powder and salt in a bowl and cut in shortening until like crumbs.
add milk turn unto a floured pastry sheet and knead 20 seconds.
Roll out to a 10x12 rectangular spread evenly with the strawberries and rhubarb.
Sprinkle with the cinnamon, 1 cup of white sugar and 1 tblsp butter.
Roll up lenthwise sealing edges and cut into 12, 1 inch slices.
Place in syrup.
Bake at 350 for about 20 mins checking to see when they are light brown.

Nutrition Facts : Calories 324.7, Fat 13.4, SaturatedFat 4, Cholesterol 5.4, Sodium 445.8, Carbohydrate 48.4, Fiber 1.6, Sugar 23.4, Protein 3.9

RHUBARB & STRAWBERRY ROLYPOLY

RHUBARB & STRAWBERRY ROLYPOLY image

Categories Fruit Dessert Bake Quick & Easy

Yield 12 slices

Number Of Ingredients 14

Ingredients

Syrup
2 cups water
1 cup White Sugar
Dough
2 ¾ cup flour
1 ½ tsp baking powder
1 ½ tsp salt
2/3 cup shortening
1 cup milk
Filling
2 cups rhubarb
1 cup strawberries
1/3 cup sugar
½ tsp cinnamon

Steps:

1)Combine water and sugar in pot and boil until sugar is dissolved. Pour into 9 x 13 pan and let stand 2) Combine flour and other dry ingredients in mixing bowl. Cut in shortening. Add milk all at once and stir until thoroughly moistened. 3) Turn dough onto floured surface and knead 20 times. Roll dough into 10 x 12 inch rectangle. 4) Combine filling ingredients and spread onto rolled dough. 5) Roll length wise and seal edges. Cut into 12 - 1inch slices. Place in pan in syrup. 6) Bake @ 450F 25-30 mins

RHUBARB STRAWBERRY ROLY POLY

RHUBARB STRAWBERRY ROLY POLY image

Categories Cake Fruit Dessert Bake Quick & Easy

Number Of Ingredients 15

Ingredients

Syrup
2 cups water
1 cup sugar
Dough
2 3/4 c. flour
4 1/2 tsp baking powder
1 1/2 tsp salt
2/3 c shortening
1 cup milk
Filling
2 cups rhubarb, cut in 1/2" pieces
1 1/2 cups sliced fresh strawberries
1/3 cup sugar
1/2 tsp. cinnamon
1 Tblsp. butter

Steps:

Combine water and sugar in 9"x13" oblong pan and place over low heat, whisking until sugar is dissolved. Remove from heat and let stand, cooling while you make the dough, etc. Mix flour, baking powder and salt, stir well to blend. Cut in the shortening with pastry blender until mixture resembles coarse meal. Add the milk all at once and stir with fork until all ingredients are moistened. Turn out on lightly floured surface and knead gently about 20 times. Roll dough out to 10"X12" rectangle. Spread evenly with rhubarb and strawberries. Sprinkle with sugar and cinnamon mixture and dot with butter. Roll up lengthwise and seal edge. Cut into twelve 1" slices. Place cut-side down in pan containing syrup mixture. Bake at 450 F for 25-30 minutes. Serve warm with cream or ice cream. Yield: 12 servings.

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