Strawberry-Rhubarb Roly Poly
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!!
We're so grateful someone likes to try new recipes :)
Strawberry-Rhubarb Roly Poly1 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!!
We're so grateful someone likes to try new recipes :)
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