My friend’s mom has a garden, overflowing with bright red stalks of rhubarb. Whenever I go visit her she always offers me some along with an assortment of herbs. Never one to say no to free food, I happily bring my bounty home with me. If you haven’t tasted farm fresh anything before then I recommend you run to your local farmer’s market. There is a difference in taste from the more conventional produce. Also, buying local means certain food items are cheaper when they don’t have to be trucked in from the other side of the world. Take rhubarb for example. I saw it at the farmer’s market for a dollar a stalk. Compared to the 3 dollars at the supermarket, it’s a bargain and taste better as well.
With the five or so stalks of rhubarb I had in the fridge, I whipped up a batch of Easy Rhubarb Vanilla Sweet Rolls. What makes them so easy you ask? Crescent Rolls! That genius idea doesn’t belong to me though, it belongs to Dorothy from Crazy for Crust. She made a delicious chocolate chip orange roll out of crescent rolls that had me drooling. These Easy Rhubarb Vanilla Sweet Rolls take thirty minutes start to finish. They are little bit tart and a whole lot of awesome. Enjoy!
- 2 stalks rhubarb, thinly sliced
- ½ cup sugar
- ¼ cup water
- 1 teaspoon cornstarch
- ½ teaspoon vanilla paste
- 1 tube crescent rolls (8 rolls)
- Butter for spreading
- 1 tablespoon melted butter
- ⅔ cup powdered sugar
- ¼ teaspoon vanilla paste
- 2 tablespoons heavy cream
- In a nonstick skillet, combine ¼ cup water with ½ cup sugar over medium heat. Cook until sugar dissolves. Add the rhubarb and simmer until very thick. About 10 minutes.Mash the rhubarb with a fork and scrape down the skillet sides. Fold in cornstarch and vanilla paste. Let cool.
- Carefully unroll crescent rolls into a rectangle. Press together seams of all 8 rolls to get a smooth surface. Spread with a small amount of softened butter.
- Scoop out ½ cup of rhubarb from skillet and spread it in the middle of the dough. Make sure to leave an 1 inch border on all sides.
- Starting at the short end, tightly roll crescent rolls back into a roll, pressing together seams as needed. Slice into 8 rolls and place on a greased baking sheet.
- Bake for about 10 minutes or until browned. Prepare glaze.
- In a small bowl, whisk butter, powdered sugar, vanilla paste and heavy cream. Drizzle onto hot rolls.
Recipe adapted from here