Classic Strawberry Rhubarb Rolly Polly Dessert Recipe

Strawberry and Rhubarb Rolly Polly 🍓🌿

Cook Time: 20 minutes
Prep Time: 15 minutes
Total Time: 35 minutes

Description:
This delightful dessert combines the tangy flavors of strawberries and rhubarb in a warm, comforting treat that has been a family favorite for generations. Perfect for enjoying any time of year, especially when these fruits are out of season. This recipe originates from a charming camp restaurant, bringing a touch of nostalgia to your kitchen.

Ingredients 🛒

• 1 cup white sugar
• 2 3/4 cups flour
• 4 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 2/3 cup shortening
• 1 cup milk
• 2 cups frozen rhubarb, thawed and chopped
• 1 cup frozen strawberries, thawed and chopped
• 1/2 teaspoon cinnamon
• 1 tablespoon butter, melted
• 1/3 cup white sugar (for the syrup)
• 2 cups water

Nutritional Information 🍽️

• Calories: 324.7 kcal
• Fat Content: 13.4 g
• Saturated Fat Content: 4 g
• Cholesterol Content: 5.4 mg
• Sodium Content: 445.8 mg
• Carbohydrate Content: 48.4 g
• Fiber Content: 1.6 g
• Sugar Content: 23.4 g
• Protein Content: 3.9 g

Servings 🥄

• Recipe Servings: 12
• Recipe Yield: 12 slices

Instructions 📝

1. Prepare the Syrup:

   • In a 9×13 inch baking dish, combine 1/3 cup of white sugar with 2 cups of water. Place over low heat and stir until the sugar is completely dissolved. Remove from heat and allow to cool.

2. Prepare the Dough:

   • In a large mixing bowl, sift together 2 3/4 cups of flour, 4 1/2 teaspoons of baking powder, and 1 1/2 teaspoons of salt.
   • Cut in 2/3 cup of shortening until the mixture resembles coarse crumbs.

3. Add Milk and Knead:

   • Gradually add 1 cup of milk to the flour mixture, stirring until a soft dough forms.
   • Turn the dough out onto a lightly floured pastry sheet and knead gently for about 20 seconds.

4. Roll Out the Dough:

   • Roll the dough into a rectangle approximately 10×12 inches.

5. Add Fruit Filling:

   • Spread the thawed and chopped 2 cups of frozen rhubarb and 1 cup of frozen strawberries evenly over the rolled-out dough.

6. Add Toppings:

   • Sprinkle the fruit with 1/2 teaspoon of cinnamon and 1 cup of white sugar.
   • Drizzle 1 tablespoon of melted butter over the top.

7. Form Rolls:

   • Starting from one of the long sides, roll the dough up tightly into a log shape. Pinch the edges to seal.
   • Cut the log into 12 equal slices, about 1 inch each.

8. Place in Syrup:

   • Carefully place each slice into the prepared syrup in the baking dish.

9. Bake:

   • Preheat your oven to 350°F (175°C).
   • Bake the rolls for about 20 minutes, or until they are light golden brown.

10. Serve and Enjoy:

    • Allow to cool slightly before serving. Enjoy the warm, sweet, and tangy flavors of your Strawberry and Rhubarb Rolly Polly!

Keywords: Canadian, Low Protein, Under 60 Minutes

Indulge in the sweet and tart harmony of strawberries and rhubarb with this timeless dessert, perfect for any occasion. Whether you’re reminiscing about camp days or creating new memories, this Strawberry and Rhubarb Rolly Polly is sure to become a beloved treat in your home. 🍓🌿