Wednesday, June 18, 2014
Rosy Rhubarb Swirls
It's that time of year when rhubarb is plentiful and people try to give it away by the bucket full. I planted a few plants a year or two ago and I am finally able to get a few cuttings. I thought about making a pie or a crisp, but those ideas didn't entice me to turn on the oven.
I was reading some old cookbooks the other day and flipped to these little treats. Honestly, the recipe seemed simple and weird at the same time. I couldn't fathom how these swirls would turn out when you poured that much liquid syrup over them!
I will try almost anything and thought we should give it a whirl.
I have to say that we all were impressed! The boys all wanted seconds and I caught a few girls trying to poke their fingers in the pan to get the sweet syrup that had stuck to the bottom. I am not sure if it is the flaky biscuit, the hint of orange, or the tartness of the rhubarb that give these swirls a refreshing taste.
We will be definitely rolling these out again!
Here is a list of ingredients you will need:
3 cups rhubarb, finely diced
4 teaspoons baking powder
1/3 cup lard or rich cream
2 1/4 cups flour
2/3 cup milk
1 1/4 cups water
1 1/2 cups sugar
First, you need to sift the flour and baking powder together and knead in the lard. I didn't have lard or rich cream, so I opted to use shortening. When you have worked the dough, pour in the milk and mix. You may need to use your hands- I thought this resembled a pie crust mixed with a biscuit.
Next, roll out the dough to 1/4 inch thick.
Spread the chopped rhubarb over the dough and roll up. I cut eat slice about 1/2 inch thick or about the thickness of my thumb to the first joint. I know this is so scientific...
Place in a greased baking dish.
In a pan, mix the sugar, water, and rind. Bring to a boil and make sure the sugars are dissolved completely.
Pour the syrup over the slices of dough.
Sprinkle with sugar.
Bake at 350 degrees for about 30-40 minutes, depending on your oven.
Cool and serve.
Do you have any great rhubarb recipes?