Tuesday, January 19, 2016

Easy Rhubarb Sweet Rolls

Thanks to my big brother, I have quite a few large bags of rhubarb in my freezer. Thank goodness for that, because the last year or two there has not been any rhubarb to be found at my local grocery stores. I'm not sure why that is, but it is nowhere to be found.

These sweet and tart rolls are a cinch to make, albeit a little messy. Be sure to line your baking pan with parchment paper to make clean up a breeze and it also ensures that the rolls don't stick. Pre-cut parchment paper is one of my favorite kitchen indulgences. They are just so handy.

Easy Rhubarb Sweet Rolls | www.jamhands.net

The recipe calls for a tube of crescent rolls. Normally I am not a fan of canned crescent dough, but with this recipe it works out perfectly. Saves you a bunch of time and I always seem to have an extra tube or two in the fridge needing to be used up.

Easy Rhubarb Sweet Rolls | www.jamhands.net

These are best served the same day they are made. I made my glaze fairly thick, but feel free to make it thinner if you prefer. Many thanks to Young, Broke and Hungry for the original recipe. Enjoy!

Easy Rhubarb Sweet Rolls
Makes 8 rolls

  • For the filling:
  • 1 to 1 1/3 cups rhubarb, chopped into small pieces
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 teaspoon cornstarch
  • 1/2 teaspoon vanilla extract
  • For the crescents:
  • 1 tube crescent rolls (8 rolls)
  • Butter for spreading
  • For the glaze:
  • 1 tablespoon melted butter
  • 2/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons half and half or heavy cream
  1. In a nonstick skillet, combine 1/4 cup water with 1/2 cup sugar over medium heat. Cook until sugar dissolves. Add the rhubarb and simmer until very thick. About 10 minutes. Mash the rhubarb with a fork and scrape down the skillet sides. Fold in cornstarch and vanilla extract. Let cool.
  2. When ready to continue, preheat oven to 350 degrees F.
  3. On top of a piece of parchment paper, carefully unroll crescent rolls into a rectangle. Press together seams of all 8 rolls to get a smooth surface. Spread with a small amount of softened butter.
  4. Scoop out 1/2 cup of rhubarb from skillet and spread it in the middle of the dough. Make sure to leave an 1 inch border on all sides.
  5. Starting at the short end, tightly roll crescent rolls back into a roll, pressing together seams as needed. Slice into 8 rolls and place on a parchment lined baking sheet.
  6. Bake for about 10 minutes or until browned. Prepare glaze.
  7. In a small bowl, whisk butter, powdered sugar, vanilla extract and heavy cream. Drizzle onto hot rolls.
Recipe adapted from Young, Broke and Hungry