Rhubarb Scrolls

Rhubarb Scrolls


4 people made this

This is a very pretty recipe with an excellent balance of tartness and sweetness. Serve warm with ice cream or whipped cream.


Serves: 9 

  • 1 cup (200g) white sugar
  • 1/2 cup (125ml) cranberry juice
  • 1/4 cup (65ml) water
  • 3 cups (360g) coarsely chopped rhubarb
  • 2 1/2 cups (300g) dry scone mix
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon vegetable oil
  • 1/2 cup (125ml) milk
  • 3 tablespoons softened butter
  • 2 cups (240g) finely chopped rhubarb
  • 1/4 cup (40g) brown sugar
  • 2 tablespoons white sugar
  • 2 tablespoons white sugar

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. Preheat oven to 220 degrees C. Generously grease a 23cm square baking dish.
  2. Bring 1 cup of sugar with the cranberry juice and water to a boil in a saucepan and let boil for 1 minute, stirring constantly. Remove the cranberry juice mixture from the heat and set aside.
  3. Sprinkle 3 cups of coarsely-chopped rhubarb into the bottom of the prepared dish.
  4. Mix the scone mix, 2 tablespoons of brown sugar, the nutmeg and cinnamon together in a bow; stir in vegetable oil and milk to make a soft dough. Roll the dough out on a floured surface into a square about 25cm on each side; spread butter over the dough. Sprinkle 2 cups of finely chopped rhubarb over the butter; sprinkle the rhubarb with 1/4 cup of brown sugar and 2 tablespoons of white sugar. Roll the dough up Swiss roll style, gently press the seam down and cut the roll into 9 slices. Arrange the slices over the rhubarb in the baking dish. Pour the reserved cranberry syrup over the slices; sprinkle with the last 2 tablespoons of sugar.
  5. Bake in the preheated oven until the topping is golden brown and the rhubarb is bubbling, 25 to 30 minutes.

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