"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Fresh Rhubarb Roll Recipe

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This recipe for Fresh Rhubarb Roll, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Johnson, Madge
Added: Saturday, July 29, 2006



1 1/2 cups sugar
1 1/2 cups water

Rhubarb rolls:

3 cups flour
3 tsp baking powder
1/2 tsp salt
1/3 sup sugar
1/2 cup shortening
1 cup milk
3 cups cut up rhubarb
3 Tbs. melted butter


1 cup cut up rhubarb
1/2 cup sugar
2/3 cup water

For syrup: Combine sugar and water and cook for 5 minutes. Pour this syrup into greased rectangular baking dish.

For rolls: Make biscuit dough by sifting together flour baking powder, salt and sugar. Cut in the shortening. Add milk and stir lightly. Knead on floured board and roll into a 12 inch square (~1/3" thick). Brush with melted butter. Spread dough with rhubarb and roll as for jelly roll. Cut into 1 1/2 inch slices and place in the syrup in the pan. Bake at 450F for 40 minutes, basting with sauce.
For sauce: Cook together rhubarb, sugar and water.




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