RHUBARB AND RASPBERRY JAM ROLY-POLY WITH VANILLA CUSTARD SAUCE
Provided by Jill O'Connor
Categories Cake Fruit Dessert Bake Raspberry Spring Rhubarb Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- For filling:
- 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.
- For dough:
- 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 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.
- 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.
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Marcel Chidinma
marcel@hotmail.comThis roly-poly is a delicious and easy-to-make dessert. I highly recommend it!
md Masum h
m.h@gmail.comI love this roly-poly! It's my go-to dessert for special occasions.
hasib ur
urh27@aol.comThis is a great recipe for beginners. It's easy to follow and the results are delicious.
dayquan fagan
fdayquan59@gmail.comI made this roly-poly for a potluck and it was a huge hit! Everyone was asking for the recipe.
KGF 2 fillm
fillm_k9@yahoo.comThis roly-poly is a bit time-consuming to make, but it's definitely worth the effort. It's a show-stopping dessert that will impress your guests.
Justina Chukwu
c-j63@hotmail.frI'm not a big fan of rhubarb, but I loved this roly-poly! The raspberries really balance out the tartness of the rhubarb.
Alex Vogt
v-alex@gmail.comThis roly-poly is a delicious and comforting dessert. It's perfect for a cold winter day.
Adam and Cathryn Ricketts
a-ricketts@gmail.comThis is a classic dessert that is always a crowd-pleaser. I love the combination of tart rhubarb and sweet raspberries.
Rukshan Vishmitha
r_vishmitha@gmail.comThis roly-poly is a great way to use up summer fruit. It's also a fun and easy dessert to make with kids.
Willis Wangombe
w.w@gmail.comOverall, this is a good recipe. With a few minor adjustments, it could be even better.
Allatin Hilcey
h-allatin7@yahoo.comThis roly-poly is a bit too sweet for my taste. I would recommend using less sugar in the jam filling.
Sunil Singh
s-s42@gmail.comThe jam filling was a bit too runny for my taste. I would recommend using a thicker jam or preserves.
Alexander S
as59@gmail.comI found the dough to be a bit too dry. I had to add extra milk to get it to a workable consistency.
Karabo Mtsweni
m.k64@aol.comThis roly-poly is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive dessert.
Dan Gurung
dan_gurung@gmail.comI've made this recipe several times and it always turns out perfect. The custard sauce is especially good.
Aprisha Lama
l.aprisha73@yahoo.comThis is a great recipe for using up leftover rhubarb and raspberries. The roly-poly is easy to make and the results are delicious.
Ali Kobasa
kobasa-a42@hotmail.comI made this roly-poly for a family gathering and it was a huge hit! Everyone loved the unique flavor combination and the presentation was beautiful.
Maikol Maikol
maikol.maikol32@aol.comThis rhubarb and raspberry jam roly-poly is a delightful dessert that is perfect for any occasion. The jam filling is tart and sweet, and the vanilla custard sauce is rich and creamy. The combination of flavors and textures is simply divine.