Rhubarb and Raspberry Jam Roly-Poly with Vanilla Custard Sauce
Rhubarb and Raspberry Jam Roly-Poly with Vanilla Custard Sauce is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Combine rhubarb, sugar, and 1 tablespoon water in medium saucepan.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.