Recipe - Strawberry And Rhubarb Roll

8 ounce Rhubarb
4 ounce Strawberries; hulled
12 ounce Shortcrust pastry
4 tablespoon Caster sugar
One half teaspoon Cinnamon
One half teaspoon Nutmeg
1 Egg
Icing sugar to decorate

From: Susan Taft jr03@typhoon.dial.pipex.net

Date: Tue, 02 Jul 1996 12:15:43 +0000
Preheat oven to 200'C (400'F). Thinly slice rhubarb and strawberries. Roll
out pastry on a lightly floured work surface to a large oval or rectangle.
Arrange rhubarb and strawberries along centre. Sprinkle with sugar,
cinnamon and nutmeg. Brush pastry edges with beaten egg and then carefully
fold the pastry to enclose filling. Brush top with beaten egg. Put on a
baking sheet and bake for 30 minutes, until golden. Remove from oven,
dredge with icing sugar and serve.

MCRecipe Digest V1 #137

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.