Fruit & Berries Ovenbaked Sweets & Baking

Twisted Rhubarb Wreath

I’m all about rhubarb this time of the year. Still waiting for my plants to grow stronger so I can start picking stems from them. In the meantime I’ll buy rhubarb and make all sorts of delicious things with it. Here I’ve used the same dough and compote that I posted two weeks ago (see my post from May 13, Rhubarb rolls), and turned it in to a twisted wreath. Unfortunately I burnt it a little (wild guess – my kids distracted me…), but I can assure you that it still tasted really good.
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To make a twisted wreath: Roll the dough out to a rectangle. Spread with butter and a thin layer of compote. Roll it up, and cut the roll in half down the middle lengthwise with a sharp knife. Twist the two strand around each other, trying to keep the cut side outwards. Pull the ends together to form a circle and tuck the ends in. Put the wreath on parchment paper, and place it in a round baking tray to make sure it stays in shape and doesn’t go flat. Leave to rise for 30-40 minutes before baking it at 225 C for 20-25 min. When still hot, brush with sugar dissolved in hot water, and sprinkle with caster sugar.

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