Rhubarb and Raspberry Jam Roly-Poly with Vanilla Custard Sauce
A classic British dessert featuring a light pastry roll filled with a tangy rhubarb and raspberry jam filling, served warm with vanilla custard sauce. The flaky pastry encases a delicious combination of fresh rhubarb and sweet raspberry jam for a comforting treat.
Ingredients
- •½ pound fresh rhubarb
- •½ cup sugar
- •1 tablespoon water
- •½ cup raspberry jam
- •2 cups all purpose flour
- •2 tablespoons sugar
- •2 teaspoons baking powder
- •½ teaspoon salt
- •10 tablespoons frozen unsalted butter
- •⅔ cup ice water
- •1 tablespoon whipping cream
- •1 serving Vanilla Custard Sauce
Cooking Instructions
- 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.
15 min
- 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.
20 min
- 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.
15 min
- 4.
Bake pastry until golden (jam may leak out), about 30 minutes. Cool pastry briefly.
30 min
- 5.
Cut roly-poly crosswise into 6 to 8 rounds. Serve warm with Vanilla Custard Sauce and remaining filling.
5 min
