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Rhubarb and Raspberry Jam Roly-Poly with Vanilla Custard Sauce

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Rhubarb and Raspberry Jam Roly-Poly with Vanilla Custard Sauce

Rhubarb and Raspberry Jam Roly-Poly with Vanilla Custard Sauce

amanda

Equipment

  • KitchenAid Stand Mixer - Professional Series 7-Speed Hand Mixer with Stainless Steel Bowl, Large / Red

  • OXO Good Grips 17-Inch Nonstick Skillet with Lid / Red

  • OXO Tot 6-Inch Stainless Steel Measuring Cup / Red

  • Le Creuset Braiser Pot / Oven-Safe / Red

  • OXO Good Grips Hand Mixer / Red

  • Baking Pan - 8-Inch Square Nonstick / Red

  • Cuisinart Electric Juicer / Red

  • Hamilton Beach Stainless Steel 6 Quart Soup Pot / Red

  • OXO Good Grips Digital Instant-Read Meat Thermometer / Red

  • Adjustable Nonstick Cooking Mat / Red

  • KitchenAid 5-Qt. Glass Mixing Bowl Set / White

Ingredients

  • 1/2 pound fresh rhubarb, cut crosswise into 1/2-inch-thick slices (about 2 cups)

  • 1/2 cup sugar

  • 1 tablespoon water

  • 1/2 cup raspberry jam

  • 2 cups all purpose flour

  • 2 tablespoons sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 10 tablespoons (1 1/4 sticks) frozen unsalted butter

  • 2/3 cup (or more) ice water

  • 1 tablespoon whipping cream beaten with 1 tablespoon sugar (for glaze)

  • Vanilla Custard Sauce

Instructions

1

Instruction 1

Combine rhubarb, sugar, and 1 tablespoon water in medium saucepan. Stir over medium heat until sugar dissolves. Cover; cook until rhubarb softens to thick pulp, stirring often, about 8 minutes. Mix in jam; cool. do ahead Can be made 1 week ahead. Cover; chill.
2

Instruction 2

Sift flour, sugar, baking powder, and salt into large bowl. Using large holes on box grater, grate frozen butter into bowl; stir to blend. Cover and freeze at least 15 minutes. DO AHEAD: Can be made 1 day ahead. Keep frozen.
3

Instruction 3

Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Add 2/3 cup ice water to flour mixture, tossing until soft dough forms, adding more ice water by tablespoonfuls if dough is stiff. Transfer to lightly floured surface; knead gently 5 or 6 turns (butter should remain in firm pieces). Roll out dough to 12x9-inch rectangle. Spread 6 tablespoons filling over dough, leaving 1-inch plain border on all sides. Starting at 1 long side, roll up jelly-roll style; seal seam. Place seam side down on prepared sheet. Seal ends. Brush glaze over pastry.
4

Instruction 4

Bake pastry until golden (jam may leak out), about 30 minutes. Cool pastry briefly.
5

Instruction 5

Cut roly-poly crosswise into 6 to 8 rounds. Serve warm with Vanilla Custard Sauce and remaining filling.
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