When rhubarb season hits, making these strawberry and rhubarb braided rolls is a must! Made with sweet and tart strawberry and rhubarb jam, fluffy, and pillowy dough. Best thing ever!!! Warning! They are addictive!

Jump to Recipe Print Recipe

This post may contain affiliate links, please see our privacy policy for details.

Strawberry and Rhubarb Braided Rolls on a plate. Pink napkin underneath.

When I saw rhubarb at the store, I was so excited to make something different with it. I had so many ideas, and this Strawberry and Rhubarb braided rolls recipe was one of them. And I LOVE IT! The filling is thick, so it won’t ooze out from the rolls when shaping. I decided to make strawberry and rhubarb jam (the perfect flavor combination). It has the right consistency, and it’s so delicious, hard to resist. You can use the jam recipe in any other way you like or just as simple as on a toast with butter.

What is Rhubarb?

Rhubarb stalks with strawberries scattered on top.

Rhubarb is a vegetable usually grown in a cooler climate. Has a sour taste and is eaten in combination with other fruits or veggies. It has thick, long stalks similar to celery with big leaves, which are toxic and should not be consumed. The roots of the plant have been used in Chinese medicine for hundreds of years to cure stomach-related ailments.

Rhubarb is most often used in preparing sweets, but it can also be used in savory dishes. Some examples are pickled rhubarb or as an addition to salsa, salads, or soups. The most popular recipes with rhubarb are jams, pies, and tarts. It pairs perfectly with strawberries, just like in this recipe or the Strawberry and rhubarb butter recipe that I love.

Rhubarb is available during springtime and the beginning of summer. It has a short season, so enjoy it while it lasts.

Plate with Rhubarb and strawberries braided rolls. One of them leaning on the side in front. Two strawberries in near front right side. A vase on the back left side with pink and lilac roses.

Tips for achieving the best strawberry and rhubarb braided rolls

  • As with any yeasted dough recipe, make sure the yeast you are using is fresh. This can make or break the taste and appearance of your dish. This is why mixing the yeast with a sweetener and liquid is the first step. This way you will know if the yeast is fresh or not. If it foams up, then it’s good to use. At this point, you can add the rest of the ingredients.
  • Make sure to cook the jam long enough so it’s thick when spreading. If it’s too loose, it will leak from the dough when cut and twisted.
  • Don’t add too much jam on top of the dough. I know, it’s tempting to put more because it’s so good, but if you spread too much, it will ooze out when you cut and twist the dough. Add about half of a tablespoon or less. Trust me, you will still taste it.
A plate with strawberry and rhubarb braided rolls. Rhubarb stalks on the side with strawberries scattered around. One pastry leaning on the plate and another one on the table. Red roses on the upper corner by the plate.

Very often, people feel intimidated by the technique used to create the shape of the pastry. But actually, it is very easy and you shouldn’t fear or stop yourself from trying. This is why I made step-by-step photos showing how to do it. And if you want to try making them in a different shape, please do, they will be delicious anyway.

Rhubarb and strawberry jam

This jam is what makes the flavor of this recipe. It’s so simple to make, but so delicious. I recommend you make a double batch to have some extra. I highly recommend you try this jam. At least if you don’t make the pastries, you will have a jar of deliciousness. Also, you can simply make the jam ahead of time and just do the pastries later.

Two hand holding and cutting a rhubarb on a wooden cutting board. Strawberries scattered around. Pink napkin laying on the right side. Small bowl with brown sugar and vanilla bean on the top left corner.
Chop the rhubarb.
Two hand holding and cutting strawberries on a wooden cutting board. Strawberries scattered around. Pink napkin laying on the right side. Small bowl with brown sugar and vanilla bean between the hands. Rhubarb stalks on the left bottom corner. A pan with chopped rhubarb on the upper left corner.
Slice the strawberries into quarters.
A pan filled with chopped strawberries and rhubarb, topped with light brown sugar, corn starch, and whole vanilla bean. Strawberries scattered around the pan. Pink napkin at the bottom right corner and a small bowl with strawberries next to it.
Add to a saucepan with the sugar, vanilla, and corn starch.
A pan with red jam in it. Rhubarb stalks on the side and fresh strawberries scattered around. Pink napkin next to the pan.

How to make braided rolls

First, divide the dough into 8 equal parts. Roll them into balls and set them on the side so you have enough working space. Start by rolling each piece into about 7″x5″ (18x13cm) rectangular. Spread the jam on top. Then roll from the longer side, seal the edge, and the two ends so the filling doesn’t come out.

Cut the roll all the way, leaving about 1″ (2cm) uncut from the top. Keep the inside of each half facing you so the jam doesn’t come out. Lift one of the sides across the other and then under, and repeat the same with the other one. Make sure the filling is facing you while you are making the twist. Once you have it twisted, seal the ends and roll from either side, creating a snail shape. Tuck the end under so it doesn’t unroll when baking. And there you have it!

Pastry dough rolled out into a rectangular, filled with jam. Dough bolls on the upper left side. Rolling pin on the upper right side. Bowl with jam and a spoon on the lower left side.
Pastry dough filled with jam and rolled almost into a log. Dough bolls on the upper side. Rolling pin on the side. Bowl with jam and a spoon on the lower left side.
Pastry roll cut in half in a v shape. Dough bolls on the upper left side and a rolling pin on the upper right side. Glass bowl with jam and a spoon on the lower left side.
Pastry dough cut in half and twisted with the bottom ends spread out.
Pastry dough cut in half and twisted.
Pastry dough twisted and rolled half away.
Pastry dough twisted braided roll.

When placing on the baking sheet make sure to leave a good amount of space between each roll, no less than 2″(5cm). They will expand significantly as they bake.

Pastries on a parchment paper ready to bake.
Baked pastry rolls on a parchment paper and baking tray.

I hope you give these rhubarb and strawberry braided rolls a try. The jam is super easy to make, the pastries are amazing, and you won’t be disappointed. Once you bake them (if they last more than a day), you can store them in an airtight container at room temperature for up to a week.

More recipes to try

RHUBARB STRAWBERRY BUTTER – So creamy and versatile. You can use it in pretty much anything you like, plus it’s very simple to make with only 4 ingredients.

PERFECT STRAWBERRY AND CREAM CHEESE BARS – Creamy, crumbly, sweet, tart, you need to try them!

HIBISCUS PANNA COTTA – light, creamy, luscious. Everyone’s favorite.

Let’s connect!

I would love to connect with you! Let me know if you try this recipe, and please leave a star review ⭐️⭐️⭐️⭐️⭐️ for others to see. This helps people find the recipe.

You can also tag me on Instagram, I would love to see your creations. Pin this recipe to your Pinterest board so you can always find it, and follow me there for more recipes like this.

A plate with strawberry and rhubarb braided rolls. Small bowl with strawberries on the lower right side with more strawberries scattered around the plate. Two rhubarb stalks on the lower left side. Flowers peeking from the upper side.

Subscribe to my mailing list so you can be the first to get my recipes as soon as they are ready!

Strawberry and Rhubarb Braided Rolls on a plate. Pink napkin underneath.

Strawberry and rhubarb braided rolls

5
AuthorMilena M
These rolls are just perfect! Super soft, sweet & tart, and so addictive.
Print Recipe Pin Recipe
Prep Time15 minutes
Cook Time30 minutes
Resting time 2 hours
Total Time2 hours 55 minutes
Servings8

Equipment

  • Stand Mixer

Ingredients
  

Strawberry and Rhubarb Jam

  • 260-270 grams strawberries
  • 2 Stalks rhubarb
  • 100 grams raw cane sugar, 1/2 cup, or granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons corn starch
  • 1 whole vanilla bean , or 1 tablespoon vanilla extract

Dough

  • 120 ml milk, warm
  • 30 grams sugar, 2 tablespoons
  • 1 teaspoon instant yeast
  • 40 grams butter, melted
  • 1 egg
  • 290 grams all-purpose flour or pastry flour
  • 1/4 teaspoon salt

Egg Wash

  • 1 wgg
  • 1 tablespoon water

Instructions

Strawberry and Rhubarb Jam

  1. Chop the rhubarb into 3/8"(1cm) thick pieces and the strawberries in quarters. Add them to a saucepan.
  2. To the saucepan add sugar, lemon juice, corn starch, and vanilla.
  3. Cook on med to low heat uncovered for 1-1 1/2 hours, until thick. It will thicken more as it cools. Stir frequently so it doesn't stick to the bottom.
    *Note: You can make the jam ahead of time and keep it in the fridge.

Dough

  1. While the jam is cooking make the dough.
  2. Melt the butter and let it cool a bit. You don't want it to be hot.
  3. Sift the flour and add the salt.
  4. Combine the warm milk, sugar, and yeast. Let it sit for a few minutes until it foams up.
  5. In a bowl of a stand mixer, combine the yeast mixture, melted butter, and egg. With the hook attachment on, start mixing on med speed. Gradually start adding the flour, about a tablespoon at a time. Continue mixing until it becomes a smooth dough and it's not sticking to the sides. Take it out of the mixer and form a ball.
  6. Lightly grease a bowl and transfer the dough into the bowl. Cover it with a towel and let it rest and rise for about an hour. It should rise at least twice its size. If the room is cooler, it will take longer to rise.
    *Note: To speed up the rising time, you can fill up a smaller bowl with hot water and place it underneath the bowl with the dough. This way the steam will help the dough rise.
    Option 2: Place the bowl with the dough in the oven at its lowest setting with the door slightly open. This creates the perfect warm environment for the dough to rise.
  7. Once the dough has risen, transfer it to a floured surface and divide it into 8 equal parts. Roll each part into a ball and set it aside. Take one ball and roll it into about 7"x5" (18x13cm) rectangular (see photos). Spread a thin layer of the jam on top. Roll from the longer side. Seal the edge and both ends so the jam doesn't come out.
    Then cut the roll starting about 1/2" (1cm) from the top and cut through all the way down. You should have an upside-down V shape.
    With the inside of the roll facing you, start placing one side over the other and then under, repeat until you have a twist (just make sure the inside is facing you the whole time, if not, the jam will leak out). Seal both ends together. Now, start rolling from one of the ends, creating a snail and tuck the end under so it doesn't roll out when baking.
  8. Place the braided rolls on a baking tray lined with parchment paper. Make sure to leave at least 2" (5cm) space between each. Cover the tray with a towel and let it rest for about an hour.
  9. While the rolls are resting preheat the oven to 350F(180C).
  10. After the resting time, make the egg wash and brush them gently. Transfer them to the oven and bake for about 30 minutes or until the tops are golden. Take them out and let them cool a bit before enjoying.
  11. If you would like to store them for later, let them cool completely and keep in an airtight container at room temperature.

Spread the love
5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.