1/2 pound rhubarb stalks, about 2 cups trimmed and chopped
2 cups fresh strawberries, hulled washed and sliced
1/2 c granulated sugar
1 large tub of Cool Whip: divided
1 strawberry yogurt
Preparation: Heat oven to 375 degrees. Grease a jelly roll pan, 15x10x1inch, and line it with parchment paper. (This makes the removal from the pan oh so much easier!) Grease the paper, add a bit of flour, then shake it and remove excess.
Separate eggs whites (Now you feel like you are baking don’t you!) In a large bowl, beat the yolks with 1 cup of sugar until they are creamy: about 3 minutes.
Beat egg whites until stiff peaks form. Add 1/2 c sugar and continue to beat for 30 seconds more. Fold flour, salt and egg whites into yolk mixture, alternating 1/3 of the flour with half of the whites. Spread batter in prepared pan and bake for 10 to 12 minutes or until edges are lightly browned.
Cook rhubarb and strawberries with 1/2 c sugar over medium heat. Stir continually until all is thickened about 8 or 9 minutes. Remove from pan and cool.
Remove 1/2 of the cool whip from the tub. Add a strawberry yogurt the other half still in the container. (This will be used as a layer on the fruit.) The other half on the outside of the roll.
When cake is baked, remove from oven, cool 5 minutes, place a clean dish cloth over pan, invert, remove parchment paper.
Place jelly roll on a flat surface. Spread fruit mixture evenly over cake – leave a 1 inch border on each sort side of the cake. Spread with a layer of cool whip/yogurt mixture over the fruit, again leaving that 1 inch border.
Using the towel, roll jelly roll away from you. Place on a serving tray and ice with remaining cool whip. Keep cold until serving – and then watch disappear!
Makes 10 wonderful servings.
Do you have any other fresh summer produce recipes to send to us. We love to share!byDeborahonTuesday, June 24, 2008Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Deborah,Recipe,Rhubarb,Strawberry