These Strawberry Rhubarb Rolls start the summer off right by rolling fresh strawberries and rhubarb up in a vintage biscuit dough and drizzling them with a simple vanilla glaze. Serve them for breakfast, dessert, or take them to your next friend get-together!
Strawberry and rhubarb are seasonal buddies. One’s sweet, one’s tart, so naturally they team up together in desserts all the time. Strangely, I didn’t grow up eating rhubarb, so it’s been an acquired taste/texture as an adult. But I do love it paired with strawberries. There’s just something so fabulous about how the super dry tartness of the rhubarb punches up the sweet flavor of fresh strawberries. They really are a match made in heaven!
When I found a recipe for “Rhubarb-Strawberry Roll” in my copy of Health-for-Victory Meal Planning Guide from May 1943, I was totally on board.
Health-for-Victory Club Meal Planning Guide, May 1943
Looking at this recipe, I knew right away it needed a modern update. I’ve made wartime recipes where they have you make a sugar syrup to bake the baked good in, and it was not good. (In one previous case, it was muffins. They weren’t exactly a disaster, but they didn’t get eaten by anyone but the chickens.)
At its foundation, this was a good recipe. So, I knew it was still worth making it and sharing it with you! But instead of cooking the rolls in a sugar syrup, I wanted to change it to a vanilla glaze. Already, my mouth is watering!
Top Tips for Making Strawberry Rhubarb Rolls:
The biscuit dough is pretty standard, but you may want to refrigerate it after rolling it out just to stiffen it/toughen it up a little. I didn’t refrigerate mine, but I had to be really gentle and not roll it too thin so it would still hold together.
Strain the strawberries and rhubarb after adding the sugar and letting them sit or use a slotted spoon to spoon them onto the dough. I think it’s better to add the berry mixture to the roll, roll it up, slice it and then drizzle some of the syrup back into the rolls for moisture than to deal with a soupy mess while trying to get the rolls to cooperate. Plus, no one wants soggy dough, which is what will happen with too much strawberry rhubarb juice.
When rolling out the dough, the original directions don’t say to chill it first, but it might be a helpful step. I didn’t, but did struggle to keep the dough from tearing. It’s also crucial not to roll the dough too thin. One-third inch is what is called for in the recipe, which I think is a good thickness.
When cutting the rolls, use a thin, sharp, damp knife. Cut in a gentle sawing motion to avoid squishing the fruit out. Clean the knife between each cut. The dampness on the blade actually helps it slide through the dough better. All of these things were essential for keeping my sanity. Because, I swear strawberries have a mind of their own… Unfortunately, the good ol’ tooth floss cutting trick doesn’t work on these like it does with cinnamon rolls.
If there’s any leftover filling, cook it for 2-3 minutes on the stovetop or in the microwave and use it as extra topping for the rolls, if desired.
Tools you might need:
Mixing bowl
Dough whisk or wooden spoon. I like this dough whisk.
pastry cutter
rolling pin
sharp, thin bladed knife. I’m a big fan of Rada knives.
9×13 pan
parchment paper
Ingredients
Strawberries: freshly picked or store bought, either works great. Frozen won’t work for this recipe though.
Rhubarb: red or green, it doesn’t matter which kind!
Sugar: regular white granulated
Flour: all-purpose unbleached is what I like best
Baking Powder
Salt: I use Redmond’s Real Salt
Shortening: vegetable shortening or butter may be used or even half of each. I used all shortening for this recipe.
Egg: medium or large egg, whatever you have on hand. My hens lay mostly medium and some large eggs, so I used a medium-sized egg.
Milk: I often sub in almond milk since my son can’t have dairy. Since I knew he wasn’t going to touch these (he’s a berry hater, poor kid lol), I just used cow milk.
How to make Strawberry Rhubarb Rolls:
Hull strawberries and slice thinly. Clean and dice rhubarb. Combine together in a small bowl with 1/4 cup sugar. Set aside.
2. Prepare the biscuit dough by sifting the flour with the baking powder and salt, then cutting in the shortening or half shortening and half butter until the mixture resembles coarse crumbs.
3. Whisk together the milk and egg, then add to flour mixture, mixing until just blended. Knead gently only a few times until it forms a nice ball of dough. You may the chill the dough at this point if desired or if your kitchen is especially warm.
4. Roll the dough out to about a 1/3″ thickness on a surface that’s been lightly dusted with flour. Using a slotted spoon to scoop out the berry mixture (or straining the berry mixture first), spread evenly across the biscuit dough, leaving some space around the edges.
5. Gently roll up the biscuit dough into a nice, tight roll. Then, using a thin, sharp, damp knife cut 9 rolls. Place them in a parchment lined pan, cut side up.
6. Bake at 350°F for 25 minutes or until lightly golden on top and the rolls test done in the middle. Let cool slightly before drizzling with your favorite vanilla glaze. Or leave them plain for a less-sweet alternative. They are delicious either way!
These Strawberry Rhubarb Rolls start the summer off right by rolling fresh strawberries and rhubarb up in a vintage biscuit dough and drizzling them with a simple vanilla glaze. Serve them for breakfast, dessert, or take them to your next friend get-together!
Ingredients
2 c. diced rhubarb
1 c. sliced strawberries
1/4 c. sugar
2 c. sifted, all-purpose flour
1/2 tsp. salt
4 tsp. baking powder
1/2 c. shortening
2/3 c. milk
1 beaten egg
Instructions
Hull strawberries and slice thinly. Clean and dice rhubarb. Combine together in a small bowl with 1/4 cup sugar. Set aside.
Prepare the biscuit dough by sifting the flour with the baking powder and salt, then cutting in the shortening or half shortening and half butter until the mixture resembles coarse crumbs.
Whisk together the milk and egg, then add to flour mixture, mixing until just blended. Knead gently only a few times until it forms a nice ball of dough. You may the chill the dough at this point, if desired, or if your kitchen is especially warm.
Roll the dough out to about a 1/3" thickness on a surface that's been lightly dusted with flour. Using a slotted spoon to scoop out the berry mixture (or straining the berry mixture first), spread evenly across the biscuit dough, leaving some space around the edges. There may be some filling left.
Gently roll up the biscuit dough into a nice, tight roll. Then, using a thin, sharp, damp knife cut 9 rolls. Place them in a parchment lined pan, cut side up.
Bake at 350°F for 25 minutes or until lightly golden on top and the rolls test done in the middle. Let cool slightly before drizzling with your favorite vanilla glaze. Or leave them plain for a less-sweet alternative. They are delicious either way!
