Icelandic rhubarb scrolls
Rhubarb jam
  • 300g rhubarb, washed and cut into 1" pieces
  • 150g sugar (I used half organic white, half rapadura)
  • Juice of one lemon
  • Seeds from ½ vanilla pod
  • 120g organic plain flour
  • 50g rolled oats
  • 50g coconut sugar
  • 1tsp baking powder
  • ½ tsp bicarb soda
  • 90g butter, melted
  • 1 small egg, whisked
  • 50ml milk
To assemble
  • Rhubarb jam
  • 1 Tbsp oats, extra
  • 1 Tbsp coconut sugar, extra
  • 1 tsp cinnamon
  1. Preheat oven to 180C
  2. To make the jam, add all of the ingredients in a saucepan, stir to coat, and leave an hour for some of the moisture to draw out of the rhubarb.
  3. Place over high heat, and once starting to boil, reduce to medium-low and cook for 30 minutes, stirring occasionally, or until thickened.
  4. This will make just under a cup of jam. You only need a few tablespoons for the scrolls, but the rest will keep in a jar in the fridge for a few months.
  5. To make the scrolls, mix the dry ingredients together in a bowl. Then add the melted butter, milk and egg, and mix to combine, then turn out to a floured bench and knead until combined. Not that if the dough is a little tacky, you may wish to add a little more flour at this point.
  6. Roll into a large rectangle, and spread with jam. Roll into a scroll, and then slice into 2cm pieces.
  7. Place on a greased tray. Mix together the extra sugar, oats and cinnamon and sprinkle.
  8. Bake around 20 minutes, or until golden on top.
You can substitute some of the plain flour for a light whole flour like spelt if you wish - I've had success doing half plain, half spelt.
Because of the oat flour which is quite dense, you probably wouldn't want to go a much higher ratio that this.
Recipe by to her core at