Original recipe yields 12 servings
Based on a 2,000 calorie diet
My favorite Rhubarb recipe so far!!! Yum, Yum!!! I took previous writer’s advice to add red food coloring to syrup and froze the dough for 20 mins. prior to rolling out to avoid stickiness. I...
This recipe is a family favorite, to the syrup we add 2 cups chopped Rhubarb to make a basting syrup. Also we like to add some red food coloring to the syrup.
This was really, really good. Like another user stated it was sticky and hard to roll up, but it sure tasted great.
This is VERY GOOD!! sent this on to alot of friends. I had some pie cust and used that;; worked just fine. You might think you have alot of juice~but there is not. Excellent!!!
Very tasty and interesting way to use rhubarb! I chilled the dough in the freezer for 20 mins due to its stickiness. When I rolled it out I did it on floured wax paper. This worked great. Th...
These are so good my family just loved them. Never changed a thing. Don't be put off by the amount of liquid it gets soaked up. Awesome
SO GOOD! One thing we did a little different was to puree some of the rhubarb so that it wasn't all just chopped up rhubarb. We then mixed it together with the chopped rhubarb and strained out...
Excellent!! I will cut down on the sugar though because I thought it was a little sweet. May try with granny smith apples, cinnamon, & brown sugar for another variation.
This recipe mimics my in-laws' cherished family rhubarb rolls recipe and tasted just as good! The only difference I made was I used brown sugar in the filling (instead of white) and I added a bi...