Rhubarb Rolls with Lemon Frosting

Every spring I have the exact same thought: why are we always trying to make rhubarb less like rhubarb? I love it precisely because it’s tart, sharp, jammy and bright, and these Rhubarb Rolls are very much built to celebrate all of that. The filling cooks down into this bright pink rhubarb jam that gets layered into a buttery soft dough, and while there’s enough sugar to balance everything out, the rhubarb still fully tastes like itself.

And because rhubarb loves a supporting cast, these rolls get finished with a lemon cream cheese frosting and a crunchy ginger nut topping. The lemon keeps everything tasting fresh and bright, while the ginger pulls out all those warm, almost floral notes hiding inside the rhubarb. You end up with crispy edges, pockets of tart jam, and enough texture on top to make every bite feel a little different from the last.