Crescent rolls are jazzed up with a sweet and tart rhubarb filling for these tasty Rhubarb Crescent Rolls. Finish off with a sweet glaze for a super simple treat!
1cuprhubarbchopped into small pieces. Can use up to 1 1/3 cups if desired.
1/2cupsugar
1/4cupwater
1teaspooncornstarch
1/2teaspoonvanilla extract
For the crescents:
1tubecrescent rolls(8 rolls)
1 tablespoonbuttersoftened for spreading
For the glaze:
1tablespoonbuttermelted
2/3cuppowdered sugar
1/2teaspoonvanilla extract
2tablespoonshalf and half or heavy cream
Instructions
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.
When ready to continue, preheat oven to 350 degrees F.
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.
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.
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.
Bake for about 10 minutes or until browned. Prepare glaze.
In a small bowl, whisk butter, powdered sugar, vanilla extract and heavy cream. Drizzle onto hot rolls.