Rhubarb rolls

This roll is perfect for a midday snack. The recipe will yield 20 delicious rolls.

You will need:

• 300 grams of rhubarb
• 100 grams of strawberries
• One vanilla pod
• 75 grams of sugar
• 100 grams of butter
• 50 grams of fresh yeast or 25 grams of dry yeast
• 250 ml of water
• 3 tablespoons of sugar
• Half a teaspoon of salt
• 1 egg
• 550 grams of flour
• A beaten egg, sugar, and chopped almonds

Walk-through:

• Start by dicing the rhubarb and strawberries, and add them to a pan with the vanilla pod and 75 grams of sugar
• Let the rhubarb mixture simmer until the rhubarbs and the strawberries are soft and have started to come together. Let the mixture cool.
• To make the dough combine the yeast with melted, cooled butter and the water. Add the sugar, salt, egg, and flour.
• Let the dough rise until double in size. Then knead the dough before dividing it into 20 equal pieces.
• Roll each piece into a triangle, add the rhubarb mixture to the base and roll the dough with the mixture in the middle.
• Brush the rolls with a beaten egg, dust with sugar and add the chopped almonds before leaving them to rise 40 minutes.
• Bake the rolls at 225 C for around 10-12 minutes. The roll is finished when a hollow sound can be heard when knocking on the bottom of the roll.

Tip: Add marzipan to the rhubarb mixture just before adding it to the roll.