Sweet rhubarb rolls

Every first week of the month I get myself a cooking magazine for free at my local grocery. And as soon as I get home I curl up on the couch and browse through the delicious recipes. And usually I end up with a pile of pages I ripped out of the magazine. I just can't seem to get enough of those mouth-watering, divine looking pictures. Then I begin to glue them all, pictures plus recipe, into my cooking journal. The magazine itself is put aside until the end of the month when I skim it once more. Then I usually throw it away to make room for the new one.

Normally this does not happen often with recipes I'm enchanted by around these parts but with those recipes so far I've made nearly every one of them. And until now nearly every one of them came out to be a total success. But also, until now I didn't cook any of those meals a second, let alone a third or forth time. I'm just way to excited to try out new ones instead of sticking to the ones I already tried. With this unwritten rule I tend to annoy my boyfriend now and then because he always gets so disappointed that when I cook something new he really likes and asks me to cook it again I usually don't.

Since the beginning of this month it's rhubarb time again, meaning it's available from local farmers and above all, it's fresh. So, I'll let you guess which food was the theme of this months magazine. And although I'm not too much of a rhubarb fanatic (I was never to thrilled about the idea of having stringy bits stuck in between my teeth while trying to enjoy a nice strawberry spread toast) those recipe really convinced me.

Especially this one. Which I was planning to share with you. So, the only critizable part of today's Cooking & Baking post is that neither the pictures nor the recipe itself is my intellectual property. :-O I know, I know! I guess, you could also call this cheating. But with the accurate links to the original source the only intention I had with posting this was not to adorn myself with borrowed plumes but to really sweeten your day. - no pun intended. ;)


And with this being said I wish you all a pleasant and joyful rhubarb season and for those of you lucky enough to grow your own - happy harvesting! (Oh, how I envy you ;))

RHUBARB ROLLS ♥
serves 9.
1/2 untreated lemon
1/2 untreated orange
1/2 cups of butter (1 stick)
1/2 cups of milk
4 cups of all-purpose flour
1 cup of granulated sugar
3 Tsp dry yeast
1 egg
3 cups of rhubarb cut into 1/2-inch pieces*
1 diced orange
2 Tsp. corn starch
1 vanilla bean
1 cup of confectioner's sugar


1. Clean both the untreated orange and lemon under hot water. Use zest of half of the lemon and half of the orange. Melt 3/4 of the butter stick in a pan, add milk.

2. Combine flour, 1/4 cup of granulated sugar, yeast and zest in a bowl. Mix in milk and egg one after another.

3. Butter the inside of another bowl (using the butter that is left), put the dough into the bowl and try to cover the dough entirely with the butter by shifting the dough around a bit. Cover the bowl with a plastic wrap and let it sit for 1 hour. Once the dough has doubled in its size transfer it to a lightly floured countertop and rolling it out into a rectangle. Preheat oven to 360 degrees.

4. Combine 3 and 1/2 cups of rhubarb, 1/4 cup of granulated sugar, diced orange, lemon juice and corn starch in a bowl and spread onto the rolled out dough. Roll up dough widthways. Cut into 9 rolls. Place on a baking sheet with parchment paper, cover with a clean towel and let it sit for 30 min.

5. Bake for 25 - 30 min until golden brown.

6. Heat vanilla pulp, leftover granulated's sugar, 2 Tsp of lemon juice and 1/3 cups of water in a pan until sugar has dissolved. Add leftover ruhabarb, bring to a boil until overglaze has thickened. Coat rolls with overglaze (expect for 2 Tsp which you combine with confectioner's sugar, stir until syrup appears to have thickened. Drizzle syrup over rolls once rolls are cooled.


*Chop off the buttom and upper half of the rhubarb, clean it under hot water, peel with a peeler and cut into 1/2-inch pieces.

**source (warning: the website you are about to visit is in german ;))