Reviewer:

jan29lucas

Reviewed: Jun. 22, 2011

Yum!!

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Reviewer:

Sydney

Reviewed: Jun. 13, 2011

Taste was okay but such a horrible mess to prepare.

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Reviewer:

Pat

Reviewed: Jun. 11, 2011

My favorite Rhubarb recipe so far!!! Yum, Yum!!! I took previous writer’s advice to add red food coloring to syrup and froze the dough for 20 mins. prior to rolling out to avoid stickiness. I also used my food precessor to finely chop the Rhubarb. Worked great! Caution!!! A bit messy!!! Don’t assemble when you have mail on your counter! May use less sugar and add pureed Rhubarb to the syrup next time for extra flavor. But it doesn’t need it. Great the way this recipe written.

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Reviewer:

elizabeth

Reviewed: Jun. 9, 2011

This recipe mimics my in-laws' cherished family rhubarb rolls recipe and tasted just as good! The only difference I made was I used brown sugar in the filling (instead of white) and I added a bit more cinnamon.

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2 users found this review helpful

Reviewer:

Rylly

Reviewed: May 19, 2011

Very tasty and interesting way to use rhubarb! I chilled the dough in the freezer for 20 mins due to its stickiness. When I rolled it out I did it on floured wax paper. This worked great. The glaze you pour on before baking seems like a ton of liquid, but it turned out wonderful!

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Reviewer:

Beth

Reviewed: Aug. 26, 2010

These are so good my family just loved them. Never changed a thing. Don't be put off by the amount of liquid it gets soaked up. Awesome

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Reviewer:

Ann D

Reviewed: Jun. 15, 2009

SO GOOD! One thing we did a little different was to puree some of the rhubarb so that it wasn't all just chopped up rhubarb. We then mixed it together with the chopped rhubarb and strained out some of the juice. It was definitely messy, but so delicious and a different way to use up all my rhubarb!

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Reviewer:

sarakate

Reviewed: Jan. 19, 2007

This was really, really good. Like another user stated it was sticky and hard to roll up, but it sure tasted great.

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7 users found this review helpful

Reviewer:

Jenn

Cooking Level: Expert

Home Town: West Bend, Wisconsin, USA

Reviewed: Jun. 11, 2004

This recipe is a family favorite, to the syrup we add 2 cups chopped Rhubarb to make a basting syrup. Also we like to add some red food coloring to the syrup.

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8 users found this review helpful