"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rhubarb Rolls Recipe

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This recipe for Rhubarb Rolls, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marilyn Johnson: District Library/Media Services Coordinator - Holbrook, Arizona
Added: Thursday, August 11, 2005


1 1/2 c. sugar
1 1/2 c. water
3 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/3 c. sugar
1/2 c. shortening (half butter)
1 c. milk
3 T butter, melted
3 c. diced rhubarb
1 c. diced rhubarb
1/2 c. sugar
2/3 c. water
1/2 pt. heavy cream, not whipped

Combine the 1 1/2 cups sugar and 1 1/2 cups water; bring to boil; simmer 5 minutes. Pour into greased 13 x 9 x 2-inch baking dish. Combine flour, baking powder, salt and 1/3 cup sugar. Cut in shortening as for pie dough or biscuits. Stir in milk by hand until the flour is moistened. Do not over beat. Knead on lightly floured board about 20 seconds. Roll to a 12-inch square. Brush with 3 tablespoons melted butter; spread 3 cups rhubarb evenly over dough. Roll dough jelly roll fashion; cut into 1 1/2-inch slices and place in syrup in baking dish. Bake at 450 for 35-40 minutes. While the rolls are baking, cook remaining 1 cup rhubarb, 1/2 cup sugar and 2/3 cup water until rhubarb is soft and sauce is thickened. Baste rolls in oven with this sauce during last 20 minutes of baking time. Serve rolls hot in sauce dishes with cream to pour over the top of each serving.

Personal Notes:
Personal Notes:
District Library/Media Services Coordinator; Holbrook, Arizona. My family love these tender, flaky biscuit type rolls. If I have green rhubarb instead of red, I pour 1/2 pkg. strawberry gelatin over the rhubarb on the dough and the other half in the rhubarb sauce for color and flavor.




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