Rhubarb Rosettes Recipe

Name: Rhubarb Rosettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3/4 c. sugar; 1 c. water; 2 to 3 c. rhubarb, coarsely chopped; 1 (3 oz.) box strawberry gelatin; 2 c. flour; 1 Tbsp. sugar; 3 tsp. baking powder; pinch of salt; 1/3 c. butter; 1 egg, beaten; 2/3 c. milk

Servings: persons

3/4 c. sugar
1 c. water
2 to 3 c. rhubarb, coarsely chopped
1 (3 oz.) box strawberry gelatin
2 c. flour
1 Tbsp. sugar
3 tsp. baking powder
pinch of salt
1/3 c. butter
1 egg, beaten
2/3 c. milk

1
Simmer sugar and water together 5 minutes.
2
Pour into buttered baking dish, 9 x 12-inch.
3
Mix sliced and chopped rhubarb with strawberry gelatin and set aside.
4
Sift together flour, sugar, baking powder and salt.
5
Cut butter until crumbly.
6
Beat egg with milk and stir into flour mixture to make a soft dough.
7
Turn onto floured surface and roll out to 13 x 9-inch.
8
Brush with melted butter.
9
Add any juice from rhubarb mixture to syrup in baking dish.
10
Spread rhubarb over dough and roll up like a jelly roll. Cut into about a dozen slices and place a top of syrup.
11
Bake 30 minutes at 350u00b0.
12
Serve with cold milk or ice cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 c. sugar, 1 c. water, 2 to 3 c. rhubarb, coarsely chopped, 1 (3 oz.) box strawberry gelatin, and more.

Yes, Rhubarb Rosettes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhubarb Rosettes

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