Rhubarb and Strawberry Rolls | Recipe
Moist yeast pastries with sweet-and-sour fruity notes and white chocolate
Text:
Katharina Kuhlmann
Photography:
© Lena Fuchs
7 May 2026
These rhubarb and strawberry yeast rolls are a perfect treat for fans of the strawberry and rhubarb combination. During the short time when both fruits are in season (botanically speaking, rhubarb is a vegetable), this recipe stands out thanks to its blend of sweet and tart flavours. Added to this is white cooking chocolate, which harmonises perfectly with the strawberries and balances out the tartness of the rhubarb. The chocolate is rolled into the swirls in the form of small pieces, but is also used as a creamy glaze. Together with fruit compote and pieces of fruit, these fluffy yeast rolls offer a succulent taste experience that is perfect for any occasion throughout the season.
Why VIVANI's "White Cooking Chocolate" matches perfectly with these fruity yeast rolls
Cooking chocolate is perfect for baking. Whenever cakes, tarts and pastries need to be covered or decorated with chocolate, cooking chocolate is the better choice. The higher cocoa butter content compared to chocolate makes melted cooking chocolate particularly easy to pour and work with. For best results, it should always be melted and tempered in a bain-marie. These instructions explain the multi-step process.
White cooking chocolate has a more subtle and sweeter taste than dark or milk cooking chocolate and goes very well with fruit. In this recipe, it goes particularly well with the fruity flavours of the strawberries, and its sweetness balances out the tartness of the rhubarb.
RECIPE: RHUBARB AND STRAWBERRY ROLLS
Ingredients
Makes 7–8 rolls
For the dough:
500 g
wholemeal spelt flour
7 g
dry yeast (or 20 g fresh yeast)
50 g
raw cane sugar
0.5 tsp
salt
0.5 tsp
ground vanilla
0.5
organic lemon, zest
60 g
butter
1
small egg
150 ml
milk
100 g
yoghurt
For the filling:
400 g
rhubarb
400 g
strawberries
90 g
raw cane sugar
0.5
lemon, juice
0.5 tsp
ground vanilla
200 g
VIVANI White Cooking Chocolate
For glazing and sprinkling:
50 g
VIVANI White Cooking Chocolate
50 g
almonds, roughly chopped
making
baking time
40 minutes
waiting / cooling time
60 minutes
level of difficulty
medium
N°
01
To make the dough, place the flour, yeast, sugar, salt, vanilla and lemon zest in a large mixing bowl.
02
Melt the butter in a small saucepan, add the milk and heat until lukewarm. Add this to the flour mixture along with the yoghurt and egg, then knead on the lowest setting for 5 minutes.
03
Place the dough in a lightly greased bowl, cover and leave to rise for at least 45 minutes.
04
In the meantime, prepare the rhubarb and strawberry compote. To do this, peel the rhubarb (if desired) and cut into pieces. Cut the strawberries into small pieces as well. Place half of the fruit in a saucepan and mix with sugar, lemon juice, vanilla and a splash of water. Bring slowly to the boil and simmer over a low heat for approx. 10 minutes until reduced to a compote. Leave to cool completely. Set the other half of the rhubarb and strawberries aside.
05
Roughly chop the white cooking chocolate for the filling.
06
Roll out the risen yeast dough on a lightly floured work surface into a rectangle (approx. 30 x 45 cm). Spread the compote evenly over the dough, then sprinkle with the remaining rhubarb and strawberry pieces and the chopped white cooking chocolate.
07
Carefully roll up the dough from the long side. Cut into 7–8 equal-sized rolls.
08
Grease a baking tin with butter and place the rolls inside. Cover and leave to rest for another 15 minutes.
09
Preheat the oven to 160 °C (fan). Sprinkle the rolls with a little raw cane sugar and bake for approx. 40 minutes.
10
Now leave the rolls to cool. In the meantime, roughly chop the white chocolate coating and melt it gently in a bain-marie. Drizzle the white chocolate over the rolls and sprinkle with chopped almonds.
This is VIVANI
For 25 years, VIVANI has been developing high-quality organic chocolate from sustainably grown cocoa beans. The brand from Bochum (Germany) stands for ecological cocoa cultivation, transparent supply chains and responsibility along the entire value chain. VIVANI was awarded “The National German Sustainability Award” for this commitment.
Production takes place at the traditional Weinrich chocolate factory in Herford, where each bar is created with a great deal of expertise and craftsmanship.
White Cooking Chocolate
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