Strawberry and rhubarb roll
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Rhubarb |
| 4 | ounces | Strawberries; hulled |
| 12 | ounces | Shortcrust pastry |
| 4 | tablespoons | Caster sugar |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| 1 | Egg | |
| Icing sugar to decorate | ||
Directions
From: Susan Taft <jr03@...>
Date: Tue, 02 Jul 1996 12:15:43 +0000 Preheat oven to 200'C (400'F). Thinly slice rhubarb and strawberries. Roll out pastry on a lightly floured work surface to a large oval or rectangle.
Arrange rhubarb and strawberries along centre. Sprinkle with sugar, cinnamon and nutmeg. Brush pastry edges with beaten egg and then carefully fold the pastry to enclose filling. Brush top with beaten egg. Put on a baking sheet and bake for 30 minutes, until golden. Remove from oven, dredge with icing sugar and serve.
MC-Recipe Digest V1 #137
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .