This Rhubarb and Raspberry Roly-Poly is one of my favourite winter weekend or dinner party desserts. I love the combination of raspberries and fresh rhubarb rolled in a soft pie-like dough. Serve with double cream or coconut yoghurt (my preference), though the rest of my family say vanilla bean ice-cream is ‘a must.’
This is a healthier version of the sugar and jam drenched traditional roly-poly in one of my nana’s old cookbooks (actually, it is a book filled with cuttings from magazines and lots of handwritten recipes that no doubt a neighbour or friend had shared). It’s still certainly not an everyday food, rather seriously good comfort food for those times when a little deliciousness in life is called for.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
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Rhubarb and Raspberry Roly-Poly
For the dough
- 480 g wholemeal spelt flour
- 4 tsp baking powder
- ½ tsp sea salt
- 180 g butter -chilled and cubed
- 250 ml milk (1 cup) your choice
For the filling
- 100 g raspberries (1 cup) fresh or frozen
- 1 bunch rhubarb -1cm dice
- 2 tsp ground cinnamon
- 2 tbsp coconut sugar or rapadura
For the syrup
- 170 g rice malt syrup, honey or maple syrup (½ cup)
- 250 ml boiling water (1 cup)
- Preheat the oven to 180ºC/350°F.
- To make the dough: combine the flour, baking powder and sea salt. Add the butter and either rub into the flour by hand or process until well combined with the flour (to form a crumb). Add the milk and mix until a firm, slightly sticky dough is formed. If it is too sticky, add more flour or to dry, add a little more milk.
- Roll out between two pieces of baking paper into a 1cm thick (roughly) rectangle.
- Remove the top piece of baking paper and scatter the filling evenly over the dough then roll it up into a cylinder. Trim the outer doughy edges and cut into approx. 2cm wide slices, carefully placing each slice onto a baking tray, leaving a little room between each one (they will expand).
- For the syrup: combine the sweetener and hot water and mix until the sweetener has dissolved. Drizzle over each roly-poly.
- Bake for 40 minutes or until the dough has risen and browned slightly (and most of the syrup has reduced).
- Hot out of the oven with double cream, coconut cream or dare I say it (my kids and hubby are cheering me on)…a good quality vanilla ice-cream.
- Making a good dough, especially gluten free requires TLC and a keen eye to achieve the right consistency in the dough. Once you've got the knack, you'll not look back.
- Store in an airtight container in the fridge.