Rhubarb Raspberry Roly-Poly

Prep Time: 20

Cook Time: 40

Total Time: 1

Course: Dessert

Servings:

This Rhubarb Raspberry Roly-poly is a deliciously nostalgic dessert that’s easy to make and perfect for those who love a fruity, comforting treat. With a light, buttery dough wrapped around a sweet-tart filling of rhubarb and raspberries, it's a gorgeous twist on the classic roly-poly that’s sure to impress both kids and adults alike. Serve it warm with cream or ice cream for a dessert that feels like a big hug in a bowl.

Ingredients

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 (of choice) (1 cup)

For the filling

100 g raspberries (1 cup) fresh or frozen
1 bunch/s 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)

Instructions

Preheat the oven to 180ºC/350°F (fan forced).
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).

Serve

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.

Note

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

Store in an airtight container in the fridge.

Notes

Dairy-free and vegan

Replace the butter with 100ml of macadamia nut oil and milk with the approx. the same quantity of coconut milk. (Sorry I have run out of time and I have not recipe tested this yet). I'd recommend adding the coconut milk gradually to form the right consistency in the dough.

Gluten-free

Replace the spelt flour with a good quality gluten-free bread flour.

Low-fructose

Replace the coconut sugar with a pinch of stevia powder and chose the rice malt syrup as your sweetener for the syrup (and definitely skip the ice-cream)!

A different filling

Absolutely possible, the limit is your imagination. I love playing with various spices in the syrup too like ginger, cardamom, cloves etc; Pear and ginger are divine and in season now.

Lighter dough

You can substitute white spelt or half/half for a lighter consistency.