Strawberry and Rhubarb Rolly Polly |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
This is great tasting recipe and serves a good amount and an all time favorite of my family. It is especially good when these 2 fruits are out of season and you can enjoy any time.This came from a camp resturant. 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 |
1 cup frozen strawberries |
1/2 teaspoon cinnamon |
1 tablespoon butter |
1/3 cup white sugar |
2 cups water, for the syrup |
Directions:
1. combine 1/3 cup sugar and the 2 cups water in 9x13 pan and place over low heat until dissolved, remove and cool Put flour, baking powder and salt in a bowl and cut in shortening until like crumbs.
2. add milk turn unto a floured pastry sheet and knead 20 seconds.
3. Roll out to a 10x12 rectangular spread evenly with the strawberries and rhubarb.
4. Sprinkle with the cinnamon, 1 cup of white sugar and 1 tblsp butter.
5. Roll up lenthwise sealing edges and cut into 12, 1 inch slices.
6. Place in syrup.
7. Bake at 350 for about 20 mins checking to see when they are light brown.
|
|