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Strawberry - Rhubarb Roll Ups

The flavors of strawberry rhubarb pie combined with biscuit dough and syrup.
Course Dessert
Cuisine American
Keyword biscuit dessert, rhubarb, strawberries, strawberry-rhubarb
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 people

Ingredients

Sauce

  • 1/4 c sliced Rhubarb
  • 1 cup really ripe strawberries
  • 1/2 cup sugar
  • 2/3 cup water

Syrup

  • 1 1/2 cups of sugar
  • 1 1/2 cups water

Biscuit dough

  • 3 c self rising flour
  • 2 tsp baking powder
  • 1/3 cup shortening
  • .1 cup buttermilk plus extra if needed
  • 1/2 cup yogurt or sour cream or melted butter
  • 5 oz rhubarb slice in ¼” pieces
  • 8 oz strawberries sliced in 1/4 “ pieces (bout 3 cups total fruit)

Instructions

  1. Preheat overn to 400F.

  2. Grease an oblong baking dish.

  3. Mix sauce ingredients in a sauce pan and cook until rhubarb is tender, almost falling apart. Use a potato masher if needed to help break down fruit. Set aside to cool slightly.

  4. Combine 1.5 c sugar and 1.c of water in a saucepan, cook 5 minutes to create a simple syrup. Pour into the greased baking dish.

  5. Mix the flour and baking powder together in a large bowl.

  6. Cut in 1/3 c shortening

  7. Add 1 c buttermilk, stir lightly. It the biscuit dough is too dry add another tbsp of milk.

  8. Knead a few times on a floured board, then roll out into a 12 inch square (or like me more rectangular 9 x 12").

  9. Brush with melted butter, or with yogurt or sour cream.
  10. Spread over it 3 c of cut up rhubarb. Roll up jelly roll style, and slice into 12 slices, 1 -1.5” slices.
  11. Put cut side down in the pan of syrup.
  12. Baste with about 1/2 the sauce.
  13. Bake in 400 degree over 40 minutes. Baste with the rest of the sauce 5 minutes before done.