Time for someone to make dessert for us! And we took advantage of rhubarb being in season to try something we haven't had in six years.Strawberry-Rhubarb Roly Poly
1 1/2 cups sliced strawberries
1 1/2 cups diced rhubarb
1 cup sugar
2 cups biscuit mix
2 tablespoons sugar
3/4 cup cream
1 egg white
2 tablespoons butter or margarine
Put the berries, rhubarb and 1 cup sugar in a bowl and stir gently until well mixed. Combine the biscuit mix, 2 tablespoons sugar and cream to make a shortcake dough. Roll out on a floured surface to an 8x12" rectangle and brush with egg white. Spread the fruit mixture over the dough and dot the fruit with the butter. Starting on a long side, roll up like a jelly roll. Cut into 8 slices and place, cut side down, in a well greased 9" square pan. Bake at 450° for 20-25 minutes. Serve warm or cold with pour or whipped cream.
This time around it was warm with whipped cream. Delicious! In fact, the "picky eater" even had seconds!!