Strawberry and Rhubarb Rolly Polly

The aroma of strawberry and rhubarb always transports me back to my grandmother’s cozy kitchen. She would often whip up a variation of this dessert on chilly spring evenings, the tangy scent mingling with the comforting warmth of the oven. I remember watching, mesmerized, as she transformed simple ingredients into something magical, a sweet and slightly tart treat that chased away the lingering winter blues. Each bite was a little taste of love and nostalgia.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 12
• Yield: 1 (9×13 inch) pan
• Dietary Type: Vegetarian

Ingredients

• 2 3/4 cups flour
• 4 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 2/3 cup shortening
• 1 cup milk
• 2 cups frozen rhubarb, chopped
• 1 cup frozen strawberries, chopped
• 1/2 teaspoon cinnamon
• 1 tablespoon butter, cut into small pieces
• 1 cup white sugar
• 1/3 cup white sugar
• 2 cups water

Equipment Needed

• 9×13 inch baking pan
• Large mixing bowl
• Pastry blender or fork
• Measuring cups and spoons
• Pastry board or clean, floured surface

Instructions

1. First, prepare the syrup. In a 9×13 inch baking pan, combine 1/3 cup white sugar and the 2 cups water. Place the pan over low heat and stir until the sugar is completely dissolved. Once dissolved, remove from heat and allow the syrup to cool slightly.
2. While the syrup cools, preheat your oven to 350°F (175°C).
3. In a large mixing bowl, whisk together the 2 3/4 cups flour, 4 1/2 teaspoons baking powder, and 1 1/2 teaspoons salt.
4. Add the 2/3 cup shortening to the dry ingredients. Using a pastry blender or a fork, cut the shortening into the flour mixture until it resembles coarse crumbs. This step is crucial for creating a tender, flaky dough.
5. Gradually add the 1 cup milk to the flour mixture, mixing until just combined. Be careful not to overmix, as this can result in a tough dough.
6. Turn the dough out onto a lightly floured pastry board or clean surface. Knead gently for about 20 seconds, just enough to bring the dough together into a smooth ball.
7. Roll out the dough into a 10×12 inch rectangle. The thickness should be about 1/4 inch.
8. Evenly spread the 2 cups frozen rhubarb and 1 cup frozen strawberries over the rolled-out dough, leaving a small border along the edges.
9. Sprinkle the rhubarb and strawberries with 1/2 teaspoon cinnamon, 1 cup white sugar, and dot with 1 tablespoon butter that has been cut into small pieces.
10. Carefully roll up the dough lengthwise, starting from one of the long edges. Seal the edges of the roll tightly to prevent the filling from leaking out during baking.
11. Using a sharp knife, cut the rolled-up dough into 12 slices, each about 1 inch thick.
12. Place the slices, cut-side up, into the baking pan with the cooled sugar syrup. Arrange them evenly in the pan, allowing a little space between each slice.
13. Bake in the preheated oven at 350°F (175°C) for approximately 20 minutes, or until the rolly pollies are lightly golden brown on top. Keep a close eye on them during the last few minutes of baking to prevent them from burning. The syrup should be bubbling and slightly thickened.
14. Remove from the oven and let cool slightly before serving.

Expert Tips & Tricks

• For an extra burst of flavor, consider adding a teaspoon of vanilla extract to the milk before mixing it into the dry ingredients.
• If you prefer a richer, more buttery flavor, you can substitute the shortening with butter. Just be sure to use cold butter and cut it into small cubes before adding it to the flour mixture.
• To prevent the bottom of the rolly pollies from becoming soggy, you can lightly dust the bottom of the baking pan with flour before adding the sugar syrup.
• If you notice the tops of the rolly pollies are browning too quickly during baking, you can loosely tent the pan with aluminum foil to prevent them from burning.
• Feel free to experiment with different fruit combinations. Apples, blueberries, or peaches would also work well in this recipe.

Serving & Storage Suggestions

Serve the Strawberry and Rhubarb Rolly Polly warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. The warm, syrupy dessert is especially comforting on a cool evening.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for a few seconds until warmed through, or bake in a preheated oven at 350°F (175°C) for about 10 minutes.

The rolly pollies can also be frozen for longer storage. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. To thaw, place them in the refrigerator overnight or microwave on low power until thawed.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	324.7 kcal	N/A
Calories from Fat	120 g	37%
Total Fat	13.4 g	20%
Saturated Fat	4 g	19%
Cholesterol	5.4 mg	1%
Sodium	445.8 mg	18%
Total Carbohydrate	48.4 g	16%
Dietary Fiber	1.6 g	6%
Sugars	23.4 g	93%
Protein	3.9 g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. You may need to add a little extra liquid to achieve the right dough consistency.
• Vegan: Replace the milk with your favorite plant-based milk, such as almond, soy, or oat milk. Use a vegan butter substitute for the butter in the filling.
• Different Fruits: Experiment with other fruit combinations, such as apple and cinnamon, blueberry and lemon, or peach and ginger.
• Spiced Rolly Polly: Add a pinch of ground ginger, nutmeg, or cloves to the flour mixture for a warm, spiced flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh rhubarb and strawberries instead of frozen?
A: Yes, you can. However, frozen fruit tends to release more moisture during baking, which helps to create a syrupy sauce. If using fresh fruit, you may want to add a tablespoon or two of water to the filling to compensate.

Q: How do I prevent the filling from leaking out during baking?
A: Make sure to seal the edges of the rolled-up dough tightly. You can also brush the edges with a little milk or water before sealing to help them adhere.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Wrap it tightly in plastic wrap to prevent it from drying out.

Q: How do I know when the rolly pollies are done?
A: The rolly pollies are done when they are lightly golden brown on top and the syrup is bubbling and slightly thickened. A toothpick inserted into the center should come out clean.

Q: Can I add nuts to the filling?
A: Absolutely! Chopped walnuts, pecans, or almonds would be a delicious addition to the filling.

Final Thoughts

I truly hope you’ll give this Strawberry and Rhubarb Rolly Polly recipe a try. It’s a simple, comforting dessert that’s perfect for any occasion. Feel free to adapt it to your own tastes and preferences. Once you try this recipe, it’s sure to become a cherished family favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of homemade goodness! Don’t hesitate to share your creations and feedback – I’d love to hear how it turns out! Perhaps serve it with a steaming cup of chamomile tea for the perfect cozy treat.