Ruth Friesen’s Roasted Rhubarb Biscuit-style Sweet Rolls

After seeing this recipe posted on Facebook, my mouth was watering. Ruth Friesen graciously shared her recipe—her adaptation of a Roasted Rhubarb Scone recipe on the Mennonite Girls Can Cook website. She combined that recipe with another technique that adds hot syrup to a biscuit dough mixture, similar to the method used when making apple dumplings. For an added flavor boost, Ruth used a box of strawberry gelatin as part of the one cup of sugar called for when roasting the rhubarb; the gelatin also helps thicken the syrup that develops as the rhubarb cooks. (Mennonite Girls recipe calls for one cup of granulated sugar rather than the gelatin and sugar combo.) Ruth also grates (versus cubes) the cold butter called for in the recipe; this results in a butter-flecked dough that is visible in the second photo, step # 6 below.

Since there is no yeast involved, there is no rising involved in this recipe that is sure to please! 

Roasted Rhubarb Biscuit-style Sweet Rolls     Makes 9 or more rolls, depending on size and thickness

Roasted Rhubarb 

8 cups diced rhubarb (about 1/2 inch dice)

1 box strawberry-flavored gelatin added to a 1-cup measure + granulated sugar added to to the l-cup fill line

1. Wash and dice rhubarb and spread onto parchment paper on a cookie sheet. Sprinkle with sugar-gelatin mixture. (The rhubarb will lose about 1/2 the volume during the roasting.  You should end up with about 4 cups.)
   
2. Roast in a 350° F oven for about 45 minutes to one hour.  Remove from oven to cool until needed; mixture may be made ahead and refrigerated.  
3. Note: Refrigerate leftover Roasted Rhubarb as you’ll use just about 2/3 of it to spread on cinnamon rolls.

Biscuit-style Sweet Rolls

2 1/2 cups all-purpose flour

3 tablespoons granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cold butter, grated using largest holes of a box grater

1 cup buttermilk (I started with 3/4 cup and added a little more as needed)

1 egg

Meta's extra addition: about 1/2 cup of chopped walnuts

Syrup

2 cups water

1 cup granulated sugar

1. Preheat oven to 375° F.
2. Stir together dry ingredients in a bowl.  
   
3. Grate butter into dry ingredients and mix. (I used my hands to mix the ingredients.)
   
   
   
   
4. Stir together buttermilk and egg and gently stir into flour mixture. (I started with 3/4 cup milk mixed with the egg and added a little more milk as needed; I also added the liquid in about 3 batches, mixing with a fork after each addition.)
   
5. Turn out onto a floured surface and knead a few times.  
6. Pat out the dough to measure approximately 14" x 9". Enough so you can get 9 slices. Note: I rolled my dough to measure approximately 14” x 8” as I used two 8-inch baking pans, thinking I’d make two pans of 4 each but after stretching roll slightly to even it out, I ended up with a 10” log that I cut into 10 rolls. It could be easily stretched to 12” creating 12 rolls. By the way, we ate one batch and froze the other. 
   
   
   

   

   Above - Notice the fleck of butter in the dough!
7. Spread a thin, even layer of roasted and cooled rhubarb over dough, using about 2/3 of the fruit mixture. Top with chopped nuts if using.
   
8. Roll up up like jelly roll, rolling from short end. Use your hands to slightly stretch or even out the roll so it is uniform in space. (I used a bench knife to help roll the dough; the straight edge of a dough scraper would work, too.) 
   
   
   
   
9. Cut rolls into 1” thick slices (Ruth cut her 9” roll into 9 slice; I cut my 10” roll into 10 slices—5 rolls per each pan)
10. Meanwhile make syrup by combining 2 cups water and 1 cup sugar. Boil for 5 minutes.
    
11. Pour hot syrup in 9" x 13" pan. (I divided it between two 8” x 8” pans.)
12. Place rolls in hot syrup, three to a row in  9" x 13" pan. There will be a fair bit of space in between, but rolls will expand as they bake.
    
13. Bake in preheated 375° F for 30 to 35 minutes.
14. Pour Sweet Roll Glaze over warm (not hot) rolls.
    

Sweet Roll Glaze

  2 cups powdered sugar 

  Cream or whole milk  to make a smooth runny glaze

Combine ingredients and pour over cinnamon rolls while they are still warm.

ABOUT RUTH . . . Barry and I met Ruth and Peter in New Braunfels,TX several winters ago. We were there as “winter Texans” and lived in the same vacation condo complex. Ruth did a lot of  cooking and baking in Texas and I enjoy keeping track of her kitchen adventures in Canada via Facebook. Her timeline is always full of yummy looking recipes and we both belong to a  Facebook group—Red Star Yeast Bakers. 

Above: Peter and Ruth Friesen.
Below: Ruth's 9" x1 3" pan of r Roasted Rhubarb Biscuit-style Cinnamon Rolls

Recipe without photos . . .

Roasted Rhubarb Biscuit-style Sweet Rolls     Makes 9 or more rolls, depending on size and thickness

Roasted Rhubarb 

8 cups diced rhubarb (about 1/2 inch dice)

1 box strawberry-flavored gelatin added to a 1-cup measure + granulated sugar added to to the l-cup fill line

1. Wash and dice rhubarb and spread onto parchment paper on a cookie sheet. Sprinkle with sugar-gelatin mixture. (The rhubarb will lose about 1/2 the volume during the roasting.  You should end up with about 4 cups.)
2. Roast in a 350° F oven for about 45 minutes to one hour.  Remove from oven to cool until needed; mixture may be made ahead and refrigerated.  
3. Note: Refrigerate leftover Roasted Rhubarb as you’ll use just about 2/3 of it to spread on cinnamon rolls  

Biscuit-style Sweet Rolls

2 1/2 cups all-purpose flour

3 tablespoons granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cold butter, grated using largest holes of a box grater

1 cup buttermilk (I started with 3/4 cup and added a little more as needed)

1 egg

Meta's extra addition: about 1/2 cup of chopped walnuts

Syrup

2 cups water

1 cup granulated sugar

1. Preheat oven to 375° F.
2. Stir together dry ingredients in a bowl.  
3. Grate butter into dry ingredients and mix. (I used my hands to mix the ingredients.)
4. Stir together buttermilk and egg and gently stir into flour mixture. (I started with 3/4 cup milk mixed with the egg and added a little more milk as needed; I also added the liquid in about 3 batches, mixing with a fork after each addition.)
5. Turn out onto a floured surface and knead a few times.  
6. Pat out the dough to measure approximately 14" x 9". Enough so you can get 9 slices. Note: I rolled my dough to measure approximately 14” x 8” as I used two 8-inch baking pans, thinking I’d make two pans of 4 each but after stretching roll slightly to even it out, I ended up with a 10” log that I cut into 10 rolls. It could be easily stretched to 12” creating 12 rolls. By the way, we ate one batch and froze the other. 
7. Spread a thin, even layer of roasted and cooled rhubarb over dough, using about 2/3 of the fruit mixture. Top with chopped nuts if using.
8. Roll up up like jelly roll, rolling from short end. Use your hands to slightly stretch or even out the roll so it is uniform in space. (I used a bench knife to help roll the dough; the straight edge of a dough scraper would work, too.)
9. Cut rolls into 1” thick slices (Ruth cut her 9” roll into 9 slice; I cut my 10” roll into 10 slices—5 rolls per each pan)
10. Meanwhile make syrup by combining 2 cups water and 1 cup sugar. Boil for 5 minutes.
11. Pour hot syrup in 9" x 13" pan. (I divided it between two 8” x 8” pans)
12. Place rolls in hot syrup, three to a row in  9" x 13" pan. There will be a fair bit of space in between, but rolls will expand as they bake.
13. Bake in preheated 375° F for 30 to 35 minutes.
14. Pour Sweet Roll Glaze over warm (not hot) rolls.

Sweet Roll Glaze

  2 cups powdered sugar 

  Cream or whole milk  to make a smooth runny glaze

Combine ingredients and pour over cinnamon rolls while they are still warm.

Yogurt Panna Cotta with Walnuts & Honey

Yogurt Panna Cotta with Walnuts & Honey combines Greek yogurt with a classic “cooked cream” Italian dessert. Although gelatin-based panna cotta can be unmolded, I added the creamy mixture to dessert glasses and then topped it with toasted almonds and locally produced honey. It could also be topped with fruit sauces (even chocolate) or servee with assorted berries or other fruits. 
Other panna cotta on our blog include:  Classic Panna Cotta and Grapefruit Topped Panna Cotta

Yogurt Panna Cotta with Walnuts & Honey    8 servings

1 1/2 teaspoons unflavored gelatin

2 tablespoons cold water

3 cups heavy whipping cream

1/4 cup granulated sugar

Pinch of salt

1 1/2 teaspoons vanilla

1 cup Honey Vanilla Greek Yogurt (I used Greek Gods® brand)

Toppings:

About ½ cup toasted walnuts (bake for 5 minutes in 350° oven)

Honey to drizzle

1. Sprinkle the gelatin over cold water and let stand for 5 minutes.
   
2. In a saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
   
3. Stir gelatin into the warm cream until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes. 
4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
   
5. Fill 8 (2/3 cup capacity) ramekins, custard cups, or dessert glasses with the mixture.  Chill at least 4 to 6 hours. 
6. Before serving, top with toasted walnuts and drizzle with honey.
   

For more info. on unflavored gelatin click on  http://whatscookingamerica.net/gelatintip.htm

Recipe without photos . . .

Yogurt Panna Cotta with Walnuts & Honey    8 servings

1 1/2 teaspoons unflavored gelatin

2 tablespoons cold water

3 cups heavy whipping cream

1/4 cup granulated sugar

Pinch of salt

1 1/2 teaspoons vanilla

1 cup Honey Vanilla Greek Yogurt (I used Greek Gods® brand)

Toppings:

About ½ cup toasted walnuts (bake for 5 minutes in 350° oven)

Honey to drizzle

1. Sprinkle the gelatin over cold water and let stand for 5 minutes.
2. In a saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
3. Stir gelatin into the warm cream until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes. 
4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
5. Fill 8 (2/3 cup capacity) ramekins, custard cups, or dessert glasses with the mixture.  Chill at least 4 to 6 hours.
6. Before serving, top with toasted walnuts and drizzle with honey.

The flavors of Arizona back home in Kansas — Grapefruit Panna Cotta

  

         In addition to having a wonderful time in Arizona, we brought home a big sackful of grapefruit and other citrus—handpicked by Barry and Jon. And, as chance would have it, while we were still in south Texas I watched a show (The Chew) where Michael Symon prepared his version of a  healthy dessert—Grapefruit Panna Cotta.

            I am definitely a fan of the cold Italian custard but have always topped it with fresh berries. However, with an abundance of grapefruit, just had to give his recipe a try. The only thing I did different—I used a drizzle of agave syrup (just enough to sweeten the fruit; because it is very sweet, it takes just a little), instead of the ¼ cup of honey called for in his recipe. Also, this could very well yield 8 desserts versus the 6 he lists.

            See his original recipe @ The Chew with Michael Symon.

Grapefruit Panna Cotta    6 to 8 servings

2 cups whole milk

1 vanilla bean

⅛ teaspoon salt

¼ cup granulated sugar

¼ cup water

2 ½ teaspoons unflavored gelatin (equivalent to a ¼ oz. pkg.)

2 cups plain Greek yogurt

1 grapefruit (diced with membranes removed)

¼ cup honey, to drizzle (I used just enough agave syrup to sweeten)

¼ cup mint leaves, torn (if available)

1. Panna Cotta: Pour the milk into a medium sauce pot.
2. Cut the vanilla bean lengthwise. Using the back of a paring knife, scrape out the vanilla seeds and add to the milk along with the bean pod and salt.
3. Stir in the granulated sugar and place over medium heat. Stir gently until the sugar has dissolved. Continue to heat until mixture just comes to a boil.
   
   
   
   
4. Meanwhile, place the water in a small bowl and sprinkle the gelatin over to bloom for 5 minutes. (For more info on how to bloom gelatin, click here—"Blooming Gelatin)
   
5. Once the milk has boiled and gelatin has bloomed, remove the vanilla bean pod and whisk in the softened gelatin.
6. Once fully combined, stir in the yogurt.
7. Evenly distribute the mixture into 6 (or 8) 4-ounce ramekins. Cover with plastic wrap and place in the fridge for 8-10 hours.
   
8. Grapefruit: Meanwhile, combine the grapefruit, honey and mint in a bowl and stir to combine. Set aside.
   
9. To serve: Pour hot water into a baking dish and dip each ramekin in the water to warm gently. Flip onto a plate. Spoon a dollop of the grapefruit-mint mixture on top of each panna cotta.
(Or, just serve in the ramekin, spooning the sweetened fruit on top.)

Tips:
-Make the panna cotta ahead of time. Wrap tightly and keep in the refrigerator for up to 3 days.
-Replace the vanilla bean with a teaspoon of vanilla extract.

For a more traditional recipe (made from cream), click on Panna Cotta.

Recipe without photos . . .

Grapefruit Panna Cotta    6 to 8 servings

2 cups whole milk

1 vanilla bean

⅛ teaspoon salt

¼ cup granulated sugar

¼ cup water

2 ½ teaspoons unflavored gelatin (equivalent to a ¼ oz. pkg.)

2 cups Greek yogurt

1 grapefruit (diced with membranes removed)

¼ cup honey, to drizzle (I used just enough agave syrup to sweeten)

¼ cup mint leaves, torn (if available)

1. Panna Cotta: Pour the milk into a medium sauce pot.
2. Cut the vanilla bean lengthwise. Using the back of a paring knife, scrape out the vanilla seeds and add to the milk along with the bean pod and salt.
3. Stir in the granulated sugar and place over medium heat. Stir gently until the sugar has dissolved. Continue to heat until mixture just comes to a boil.
4. Meanwhile, place the water in a small bowl and sprinkle the gelatin over to bloom for 5 minutes.
5. Once the milk has boiled and gelatin has bloomed, remove the vanilla bean pod and whisk in the softened gelatin.
6. Once fully combined, stir in the yogurt.
7. Evenly distribute the mixture into 6 (or 8) 4-ounce ramekins. Cover with plastic wrap and place in the fridge for 8-10 hours.
8. Grapefruit: Meanwhile, combine the grapefruit, honey and mint in a bowl and stir to combine. Set aside.
9. To serve: Pour hot water into a baking dish and dip each ramekin in the water to warm gently. Flip onto a plate. Spoon a dollop of the grapefruit-mint mixture on top of each panna cotta.
(Or, just serve in the ramekin, spooning the sweetened fruit on top.)

Tips:
-Make the panna cotta ahead of time. Wrap tightly and keep in the refrigerator for up to 3 days.
-Replace the vanilla bean with a teaspoon of vanilla extract.

Homemade Marshmallows . . . plain, chocolate and peppermint topped!

     Years ago I ran across a recipe for homemade marshmallows in a vintage cookbook. I was intrigued but didn't actually make them until after I saw Martha Stewart's demonstration . . . back when she had a morning cooking show on one of the major shows.
     At that point, I dug out my old recipe and gave them a try. Now I make them at Christmas + also in the summer for use in Smore's. 
     There are basically three main ingredients (gelatin, sugar, corn syrup) but you'll need a heavy duty mixer and a candy thermometer  to undertake this project. Plus, this is definitely one time you need to read through the recipe in advance and gather and prep all needed ingredients before starting on the first step.  

Homemade Marshmallows

A durable stand-type mixer (such as a Kitchen-Aid®) is needed for making marshmallows.

Ingredients:                               ½ batch (6x10” dish)   Full batch (9x13” dish)

Vegetable oil, for brushing

    or pan spray

Cold water                                6 Tbsp.                         ¾ cup

Unflavored gelatin (Knox®)      2 pkg. (each ¼ oz.)        4 pkg. (each ¼ oz.)

Granulated sugar                       1½ cups                        3 cups

Light corn syrup                        ½ cup + 2 Tbsp.            1¼ cups

Salt                                           Pinch                            ¼ teaspoon

Water                                        6 Tbsp.                         ¾ cup

Vanilla                                      1 teaspoon                    2 teaspoons

Powdered sugar, sifted               About ½  to ¾ cup        About ¾ to 1 cup

1.   Brush a baking dish (select dish size that corresponds with ½ or full batch) with vegetable oil or spray with pan spray. Cut a piece of parchment or wax paper large enough to cover the bottom of the dish and overhang the longer sides. Place parchment in dish, brush with oil or spray, and set dish aside.

2.   Pour cold water in the bowl of an electric mixer, and sprinkle the gelatin on top. Let stand for 5 minutes. (Actually this step can be done after you begin on step #3 – but time this so that the gelatin has “bloomed” about the time the sugar solution is at 238°.)

3.    Place granulated sugar, corn syrup, salt, and additional water in a medium saucepan. Set saucepan over high heat, and bring to a boil. Insert a candy thermometer, and cook until mixture reaches soft-ball stage (238°), about 9 minutes (it will take less time for the half batch).

4.   In a mixer fitted with the whisk attachment, on low speed, beat the hot syrup into gelatin. Gradually increase speed to high, beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour mixture into prepared baking dish, and smooth the surface with an offset spatula  (Note: To prevent sticking, spray the spatula with pan spray). Set aside, uncovered, until marshmallow becomes firm, at least 3 hours and up to overnight. (Truthfully, sometimes I cut them before the 3 hours are up!)

Add hot syrup to the bloomed gelatin.

Now it's beginning to set up and look like marshmallow cream.

The marshmallow mixture is beginning to stiffen and peak.

Spray a spreader with pan spray to help spread the marshmallow mixture.
Notice that I've also used clips on the parchment lined pan i -- this is to keep the paper out of the way when the marshmallow mixture in added to the pan.

Immediately after adding mixture to the pan, I sprinkled a third of the top with finely chopped dark chocolate and another third with crushed peppermints (I crushed a large peppermint stick in the food processor.)

5.    Remove marshmallows from the pan by lifting the edges of sprayed parchment  Lightly spray a sharp knife with pan spray, and cut marshmallow into bite-sized pieces. Dip cut edges in powdered sugar. 

Cut marshmallow with a sharp knife.

Dip cut edges of marshmallows in powdered sugar.

6.    Store in a covered container at room temperature.

Variations:

• Toasted Coconut Marshmallows -- Sprinkle toasted coconut into the marshmallow batter. Sprinkle on more toasted coconut on top of the marshmallow mixture after it has been transferred to the prepared dish.

•  Peppermint Marshmallows – Substitute peppermint flavoring for the vanilla. Sprinkle crushed peppermint candies on top of the marshmallow mixture after it has been transferred to the prepared dish.

•  Chocolate-topped Marshmallows – Sprinkle with shaved or finely chopped chocolate.

•  Chocolate-dipped Marshmallows – Dip part of a square of marshmallow in melted chocolate.

•  Smore Marshmallows – Dip part of a square of marshmallow in melted chocolate and then in crushed graham crackers.

 Hot Cocoa and Homemade Marshmallows -- the perfect combination!

Recipe without photos . . .

Homemade Marshmallows

A durable stand-type mixer (such as a Kitchen-Aid®) is needed for making marshmallows.

Ingredients:                               ½ batch (6x10” dish)   Full batch (9x13” dish)

Vegetable oil, for brushing

    or pan spray

Cold water                                 6 Tbsp.                         ¾ cup

Unflavored gelatin (Knox®)     2 pkg. (each ¼ oz.)       4 pkg. (each ¼ oz.)

Granulated sugar                        1½ cups                        3 cups

Light corn syrup                         ½ cup + 2 Tbsp.           1¼ cups

Salt                                             Pinch                            ¼ teaspoon

Water                                          6 Tbsp.                         ¾ cup

Vanilla                                        1 teaspoon                    2 teaspoons

Powdered sugar, sifted               About ¾ cup                 About 1½ cup

1.   Brush a baking dish (select dish size that corresponds with ½ or full batch) with vegetable oil or spray with pan spray. Cut a piece of parchment or wax paper large enough to cover the bottom of the dish and overhang the longer sides. Place parchment in dish, brush with oil or spray, and set dish aside.

2.   Pour cold water in the bowl of an electric mixer, and sprinkle the gelatin on top. Let stand for 5 minutes. (Actually this step can be done after you begin on step #3 – but time this so that the gelatin has “bloomed” about the time the sugar solution is at 238°.)

3.    Place granulated sugar, corn syrup, salt, and additional water in a medium saucepan. Set saucepan over high heat, and bring to a boil. Insert a candy thermometer, and cook until mixture reaches soft-ball stage (238°), about 9 minutes (it will take less time for the half batch).

4.   In a mixer fitted with the whisk attachment, on low speed, beat the hot syrup into gelatin. Gradually increase speed to high, beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour mixture into prepared baking dish, and smooth the surface with an offset spatula  (Note: To prevent sticking, spray the spatula with pan spray). Set aside, uncovered, until marshmallow becomes firm, at least 3 hours and up to overnight. (Truthfully, sometimes I cut them before the 3 hours are up!)

5.   Remove marshmallows from the pan by lifting the edges of sprayed parchment  Lightly spray a sharp knife with pan spray, and cut marshmallow into bite-sized pieces. Dip cut edges in powdered sugar. 

6.    Store in a covered container at room temperature.

Variations:

•   Toasted Coconut Marshmallows -- Sprinkle toasted coconut into the marshmallow batter. Sprinkle on more toasted coconut on top of the marshmallow mixture after it has been transferred to the prepared dish.

•    Peppermint Marshmallows – Substitute peppermint flavoring for the vanilla. Sprinkle crushed peppermint candies on top of the marshmallow mixture after it has been transferred to the prepared dish.

•    Chocolate-topped Marshmallows – Sprinkle with shaved or finely chopped chocolate.

•    Chocolate-dipped Marshmallows – Dip part of a square of marshmallow in melted chocolate.

•    Smore Marshmallows – Dip part of a square of marshmallow in melted chocolate and then in crushed graham crackers.