"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Springtime Roly-Poly Recipe

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This recipe for Springtime Roly-Poly, by , is from The Gardners' Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, January 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
2 cups water
2 3/4 cups flour
4 1/2 tsp baking powder
1 1/2 tsp salt
2/3 cup shortening
1 cup milk
2 cups rhubarb, cut in 1/2-inch pieces
1 cup sliced fresh strawberries
1/3 cup sugar
1/2 tsp cinnamon
1 tbsp butter

Directions:
Directions:
Combine sugar and water in 9 x 13-inch pan and place over low heat until sugar is dissolved. Remove from heat and let stand while preparing remaining ingredients.

Measure flour (without sifting) into mixing bowl. Add baking powder and salt; stir well to blend. Cut in shortening with pastry blender until mixture resembles coarse meal. Add milk stirring with a fork until all ingredients are moistened.

Turn out onto lightly floured surface and knead gently for 20 seconds. Roll out to 10 x 12-inch rectangle. Spread evenly with rhubarb and strawberries. Sprinkle with sugar and cinnamon and dot with butter. Roll up lengthwise, sealing edges. Cut into twelve 1-inch slices. Place cut-side down in pan containing syrup mixture.

Bake at 450 F for 25-30 minutes. Serve warm with cream.

Number Of Servings:
Number Of Servings:
12 servings
Personal Notes:
Personal Notes:
From Apil 1966 recipe.

 

 

 

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