Rhubarb and Raspberry Jam Roly-Poly with Vanilla Custard Sauce

Name: Rhubarb and Raspberry Jam Roly-Poly with Vanilla Custard Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters all purpose flour; 2 teaspoons baking powder; 10 Tbsps (1 1/4 sticks) frozen unsalted butter; 8 servings Vanilla Custard Sauce; 158 milliliters (or more) ice water; 118 milliliters raspberry jam; 473 milliliters 1/2 pound fresh rhubarb, cut crosswise into 1/2-inch-thick slices (about; 1 teaspoons salt; 2 Tbsps sugar; 1 Tbsp water; 1 Tbsp whipping cream beaten with 1 tablespoon sugar (for glaze)

Rhubarb and Raspberry Jam Roly-Poly with Vanill It is a good option if you're following a vegetarian diet. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up all purpose flour, vanilla custard sauce, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Rhubarb

Sugar

Water

Equipment you will use

Sauce Pan

Mix in jam; cool. do ahead Can be made 1 week ahead. Cover; chill.

Ingredients you will need

Jam

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.

Ingredients you will need

Baking Powder