Rhubarb and Raspberry Jam Roly-Poly with Vanilla Custard Sauce
- 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
- 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.
- 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.
- Preheat oven to 400F.
- 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.
- Bake pastry until golden (jam may leak out), about 30 minutes.
- Cool pastry briefly.
- Cut roly-poly crosswise into 6 to 8 rounds.
- Serve warm with Vanilla Custard Sauce and remaining filling.
fresh rhubarb, sugar, water, raspberry jam, flour, sugar, baking powder, salt, butter, water, whipping cream, vanilla custard sauce
Taken from www.epicurious.com/recipes/food/views/rhubarb-and-raspberry-jam-roly-poly-with-vanilla-custard-sauce-241648 (may not work)