Rhubarb rolls
Instructions
Boil the water and sugar for 2 minutes.
The dough is prepared as the pectin.
Roll out the dough into a rectangle of 40 x 50 cm.
Cover with a layer of chopped rhubarb.
Roll the dough with fruit.
Ilrotolo then got cut in thick slices of 3-4 cm.
Lay the slices on a baking sheet of 25 x 30 cm, leaving 2-3 cm between the slices.
Gently pour over the hot syrup.
Bake at 200 degrees for 45 minutes.
This dessert is eaten warm or at room temperature.
Ingredients and dosing for 4 persons
- For the syrup:
- 50 cl of water
- 200 g of sugar
- For the dough:
- 400 g of flour
- 150 g of lard
- 5 teaspoons of sweet yeast (not powdered)
- 1 teaspoon of salt
- 23 cl of milk
- Rhubarb (petioles in pieces)