Strawberry Rhubarb Rolls with Lime Glaze

April 23, 2014

strawberry rhubarb rolls with lime glaze / une gamine dans la cuisine

How swiftly the strained honey
of afternoon light
flows into darkness

and the closed bud shrugs off
its special mystery
in order to break into blossom:

as if what exits, exists
so that it can be lost
and become precious.

~ "In Passing" by Lisel Mueller

Today is a young, tart strawberry. It's not quite ripe enough to be an ample morning but I've been up since 5:34 am; it feels as though it ought to be noon, at least.

I haven't been able to slip into my springtime aura. Mornings are too crisp and my icy fingertips still curl too tightly around a cosy forest green electric blanket. For as much as my body craves the sheet-less languid nights of summer, I will miss the ritual nesting & burrowing that comes with frost tinged sunsets. There is something undeniably soothing about being able to immerse oneself into the safe confines of a heated blanket and soft flannel sheets. That rapturous warmth after so much the embrace of a long lost lover or a dryer-fluffed towel draped over chilly shoulders. Yes, dear forest green blanket, you will be missed on hot July nights.

This nascent strawberry morning finds & fills me with wistful thoughts, secret longings, a third cup of strong, creamy coffee, and two leftover rolls (gently heated in the microwave). Oh, to be in love in cruel April. xo

strawberry rhubarb rolls with lime glaze / une gamine dans la cuisine

Unlike mercurial April, these rolls are decidedly spring. They have a sweet disposition, tempered lovingly by rhubarb's gentle, tart demeanor. Despite the yeast, they're not too fussy. If you put your mind to it you may find yourself enjoying a few with late afternoon tea (or iced coffee). Wherever the current season holds you, I hope it's filled with natural beauty, warmth, soft light, and sweet berries. 

strawberry rhubarb rolls with lime glaze / une gamine dans la cuisine

Strawberry Rhubarb Rolls
makes about 12 rolls (small & medium in size)

for the filling
Grated zest from one medium-size lemon
1/2 cup granulated sugar
1 cup fresh strawberries, hulled and chopped
1 cup rhubarb, chopped
1/4 cup granulated sugar {Note: if berries are not very sweet, increase sugar as needed}
1 Tablespoon unsalted butter, melted

for the rolls
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 Tablespoons sugar
1 packet of instant yeast (or 2 1/4 teaspoons)
1/2 cup half & half cream
1/4 cup milk
1/4 teaspoon pure almond extract
2 1/2 Tablespoons unsalted butter
1 room temperature egg, lightly beaten

for the glaze
1/2 cup confectioners' sugar
1/2 - 1 Tablespoon fresh lime juice

Combine lemon zest and 1/2 cup sugar in small bowl. Use your fingertips to rub zest into the sugar until moist and aromatic. Set aside.

In a separate medium-size bowl, combine chopped berries, rhubarb and 1/4 cup granulated sugar. Stir, cover, and set mixture aside until ready to use. (Don't worry about the 1 Tablespoon of melted butter yet, we will be using it later.)  ;-)

Prepare the dough:  In a large mixing bowl, whisk together the flour, salt sugar and yeast. Set aside.

In a small saucepan, combine the cream, milk, almond extract, and butter. Heat until butter is melted and mixture is very warm (about 115 F). Add to bowl of flour mixture and stir to combine. Add the beaten egg and continue stirring until dough is soft and elastic. (Try not to over-mix.)

Turn dough out onto a lightly floured surface and knead for about 3-5 minutes. Transfer to a lightly greased bowl, cover, and allow dough to rest for 10 minutes.

On lightly floured surface, roll dough out into a large 14x8-inch rectangle. Brush dough with melted Tablespoon of butter. Sprinkle the lemon zest mixture over melted butter and use your fingers to gently press sugar into dough. Using a large soup spoon, dollop the berry rhubarb mixture over entire surface of dough. Use a small offset spatula to gently spread it out into an even layer.

Lightly butter a 9-inch pie plate or cake tin.

Roll up the dough into a tight log. Using a sharp serrated knife, slice log into about 12 pieces. Arrange slices in prepared plate/tin. Cover loosely and allow rolls to rest in a warm, draft-free area for 3 hours or until they've doubled in size.

Preheat oven to 375 F.

Bake rolls for 25-30 minutes or till golden brown. Remove pan from oven and place on cooling rack. Cool completely before adding glaze.

Glaze: In a small bowl, whisk together confectioners' sugar and and 1/2 Tablespoon of lime juice. If the glaze is too thick to drizzle, add a splash more juice until it thins out. Use a spoon or fork to drizzle glaze over cool rolls.

adapted from Sally's Baking Addiction


  1. Divine! A great spring treat.



  2. Lovely, and ideal for whichever kind of spring weather comes along. A perfect accompaniment for wistful thoughts and secret longings.

  3. Such pretty rolls and that lime glaze is positively dreamy!

  4. You described April perfectly. I woke up this morning and it was chilly yet sunny, somehow I'm still unsure about trusting the weather right now. Strawberry rhubarb rolls with a lime glaze, I think you just made the perfect strawberry filled baked good that I've come across this year.

  5. Love your site, always so beautiful. Never tried this particular combination. Guess if I want to this is the time of year. Beautiful photos.

  6. What a gorgeous recipe Valerie. Beautiful flavors and that lime glaze!

  7. Oh my, you have such a way with words. I've never felt more like I was reading poetry when reading about food! And these rolls look just...incredible. That jammy filling! That fluffy pastry! That beautiful glaze! I'm dying over these <3

  8. So gorgeous and I love your description of them. I'm already imagining myself baking these on a lovely spring day.

  9. Oh my gosh - I want to make these for Sunday Morning! They look simply divine.

  10. my electric blanket is stowed away already.
    I think I built up such a tolerance to the cold that now I am so hot at night.
    But when I first started out this winter (and it was a cold one!) I had flannel sheets, electric blanket, and 2 down comforters. My idea of the perfect cocoon for sleeping.

  11. Gorgeous!!!! Wanna share??

    Yes, April is beyond confused!

    Can you believe I still can't find rhubarb this season in good old Indiana?? Farmers be confused, just like April! ;-)

  12. Beautiful post! and my word these rolls look Heavenly..

  13. i love to eat anything with strawberry... im a monster for it


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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