Rhubarb Roll Recipe

rhubarb rollRhubarb Roll Recipe Submitted by Lin

Ingredients for Rhubarb Roll:

  1. Shortcrust pastry made with 8 ozs flour, 4 ozs fat (or ready made packet)
  2. 4 tablespoons raspberry or strawberry jam
  3. 1 lb fresh rhubarb,  cut into ½” thick slices
  4. 2 ozs granulated sugar
  5. ½ pint milk
  6. Shallow oven-proof dish about 8″ square.

Method for Rhubarb Roll:

  1. Set oven to Gas no 5, 190C.
  2. Roll pastry out to about 12″ square.
  3. Spread with the  jam, put the rhubarb on top. sprinkle with all but 1oz of rhe sugar.
  4. Roll up the pastry, keeping the filling in, to make a large roll – it doesn’t matter if bits poke through the pastry.
  5. Cut in half and put the halves side by side in a shallow oven-proof dish.
  6. Slash the tops a few times diagonally.
  7. Pour the milk over and sprinkle with the rest of the sugar.
  8. Bake for about 50 minutes or until golden.

The milk and jam makes a lovely fruity sauce

Serve warm with cream or custard.

Does NOT freeze

Posted in Fruit, Vegetarian Recipes, Desserts & Puddings, All Recipes, Raspberries, Rhubarb, Strawberries
2 comments on “Rhubarb Roll Recipe
  1. Vicky Newman says:

    Have just found your site and love it – the storage advice and recipes are great – simple and appropriate for people using produce from their garden/ allotment. Notice there are is nothing for figs, which need pretty quick action once ready to pick. Will add something (if there is interest) when I have more time

  2. martin hammon says:

    Great tasting pudding.

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