Rhubarb Rolls

Name: Rhubarb Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup (240 ml) plant milk, at room temperature; 4 1/4 Tbsp (60 g) vegan butter, melted; 2 Tbsp (25 g) caster sugar or granulated sugar; 1 tsp quick-rising dry yeast; 3 1/4 cups (400 g) plain all-purpose flour; 1/2 tsp fine sea salt; 1 1/4 cups (150 g) chopped fresh rhubarb; 1 1/4 cups (150 g) peeled and diced cooking apples, such as Granny Smith; 5 raspberries (for colour); 3/4 cup (150 g) granulated sugar; ½ tsp vanilla extract; 2 1/8 cups (260 g) icing sugar (aka confectioners sugar); 2 Tbsp (30 ml) plant milk; 1 tsp vanilla extract

October 12, 2020
Richard Makin
Dessert

Updated: October 02, 2022

50 minutes
10-12 rolls
0.0

Print Recipe

With tequila, chiles, and fresh grapefruit juice, this spicy drink smacks of South Texas. But ginger syrup takes it closer to Asia. For a sexy rim, mix together a 1:1 combo of fine sea salt and demerara or brown sugar on a plate. Run a lime wedge around the rim of the glass, then dip the rim in the salt-sugar mix to coat.

Ingredients

2 ounces Chile Citrus Tequila (see Notes)
1/2 ounce Ginger Syrup (see Notes)
2 ounces freshly squeezed grapefruit juice
Crushed ice
Soda water

Instructions

Pour the infused tequila, ginger syrup, and grapefruit juice into a shaker tin.
Add the ice and shake vigorously for 10 seconds.
Strain over crushed iced in a tall collins glass.
Top with the soda water.

Notes

Here are a few tricks for getting perfect rhubarb rolls!

First Proof

This dough can be rather sticky, but don’t worry. Once you’ve mixed the ingredients together, just leave it to rest for 10 minutes. This gives the flour time to fully hydrate which helps to prevent the dough from becoming too sticky. Once you’ve kneaded the dough, it’s time for the first proof. Cover the dough with a damp tea towel and leave until it’s doubled in size – around 1.5 hours.

Make the Jam

The jam is super easy to make, just throw together the fruit and sugar in a large saucepan and bring to a simmer. You’re aiming for a jam without any chunks, so let it simmer until the apples and rhubarb have lost their shape completely. Once cooked, cool the jam to room temperature and then chill in the fridge.

Form the Rolls

Once the dough has proofed and the jam is lovely and chilled, transfer the dough to a lightly floured work surface and roll into a large rectangle. Spread some of the cooled jam onto the rectangle and roll-up. Divide the roll into 12 and arrange in a deep baking tray. Cover and allow to prove again for around 30 minutes.

Bake the Rolls

Once proofed, place in the oven at 350ºF (180ºC) and allow to bake for 25 to 30 minutes. The tops of the rolls should be golden brown and the jam should bubble out slightly. Remove from the oven and allow to cool fully before glazing and serving!