Rhubarb And Raspberry Jam Roly Poly With Vanilla Custard Sauce Food

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RHUBARB AND RASPBERRY JAM ROLY-POLY WITH VANILLA CUSTARD SAUCE



Rhubarb and Raspberry Jam Roly-Poly with Vanilla Custard Sauce image

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

Filling:
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
Dough:
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

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.

JAM ROLY POLY



Jam Roly Poly image

This is my husband's favorite dessert, and I have to admit to having a fondness for it myself. We love it warm with hot custard sauce. It's one of those economical desserts made up from things most people readily have in their cupboards. More comfort food.

Provided by MarieRynr

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups self raising flour, sifted
125 g butter, roughly chopped
2 tablespoons caster sugar
50 ml milk
50 ml water
2/3 cup raspberry jam
1 tablespoon milk, extra

Steps:

  • Preheat the oven to 350*F (180*C).
  • and line a baking tray with baking paper.
  • Sift the flour into a large bowl and add the butter.
  • Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
  • Stir through the sugar.
  • Add the milk and 50 ml water, and stir with with a flat bladed knife to make a soft dough.
  • Turn onto a lightly floured surface and gather together to form a smooth dough.
  • On a large sheet of non stick baking paper, roll the dough into a rectangle about 13.
  • 5 inches by 9 inches.
  • Spread with the raspberry jam, leaving a 1/2 inch border around the edge.
  • Roll up lengthwise like a jelly roll (swiss roll) and place on the prepared tray, seam side down.
  • Brush with extra milk and bake in the oven for about 35 minutes, until golden and cooked through.
  • Leave to stand a few minutes, then cut into thick slices, using a serrated knife.
  • Serve warm with custard.

Nutrition Facts : Calories 633.2, Fat 26.4, SaturatedFat 16.4, Cholesterol 69, Sodium 205.3, Carbohydrate 91.5, Fiber 2.3, Sugar 32.4, Protein 7.4

RHUBARB RASPBERRY JAM



Rhubarb Raspberry Jam image

My favorite jam. I pick and freeze rhubarb in the spring and then wait for raspberry season in July. It's so yummy, I make two batches of this every summer.

Provided by Mlooman

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h50m

Yield 60

Number Of Ingredients 5

6 cups frozen chopped rhubarb
4 ½ cups white sugar
3 cups fresh raspberries
2 tablespoons lemon juice
1 (3 ounce) package raspberry-flavored gelatin mix (such as Jell-O®)

Steps:

  • Combine rhubarb, sugar, raspberries, and lemon juice in a large pot. Let sit until sugar begins to dissolve, about 5 minutes. Bring to a boil; cook, stirring often, about 15 minutes. Add raspberry-flavored gelatin; stir until dissolved, 1 to 2 minutes. Remove jam from heat.
  • Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and place jars 2 inches apart into the water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until completely cool, about 2 hours. Press the top of each lid with a finger, ensuring that the seal is tight. Store in a cool, dark area.

Nutrition Facts : Calories 69.2 calories, Carbohydrate 17.7 g, Fiber 0.7 g, Protein 0.3 g, Sodium 5.4 mg, Sugar 16.5 g

STRAWBERRY AND RHUBARB ROLLY POLLY



Strawberry and Rhubarb Rolly Polly image

This is great tasting recipe and serves a good amount and an all time favorite of my family. It is especially good when these 2 fruits are out of season and you can enjoy any time.This came from a camp resturant.

Provided by DotM7037

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup white sugar
2 3/4 cups flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2/3 cup shortening
1 cup milk
2 cups frozen rhubarb
1 cup frozen strawberries
1/2 teaspoon cinnamon
1 tablespoon butter
1/3 cup white sugar
2 cups water, for the syrup

Steps:

  • combine 1/3 cup sugar and the 2 cups water in 9x13 pan and place over low heat until dissolved, remove and cool Put flour, baking powder and salt in a bowl and cut in shortening until like crumbs.
  • add milk turn unto a floured pastry sheet and knead 20 seconds.
  • Roll out to a 10x12 rectangular spread evenly with the strawberries and rhubarb.
  • Sprinkle with the cinnamon, 1 cup of white sugar and 1 tblsp butter.
  • Roll up lenthwise sealing edges and cut into 12, 1 inch slices.
  • Place in syrup.
  • Bake at 350 for about 20 mins checking to see when they are light brown.

Nutrition Facts : Calories 324.7, Fat 13.4, SaturatedFat 4, Cholesterol 5.4, Sodium 445.8, Carbohydrate 48.4, Fiber 1.6, Sugar 23.4, Protein 3.9

JAM ROLY-POLY



Jam roly-poly image

This jam roly-poly is simple to make, comforting and sure to bring back memories of traditional school dinners

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h15m

Number Of Ingredients 7

50g salted butter, cold and cut into chunks, plus extra for greasing
250g self-raising flour, plus extra for rolling
1 vanilla pod, seeds scraped out
50g shredded suet
150ml milk, plus a drop more if needed
100g/4oz raspberry or plum jam, or a mixture
custard, to serve

Steps:

  • Put a deep roasting tin onto the bottom shelf of the oven, and make sure that there's another shelf directly above it. Pull the roasting tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in. Heat oven to 180C/160C fan/gas 4. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Sit the greaseproof on top of the foil and butter it.
  • Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl. Stir through the suet, pour in the milk and work together with a cutlery knife until you get a sticky dough. You may need a drop more milk, depending on your flour.
  • Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too. Carefully lift onto the greased paper, join-side down (you might find a flat baking sheet helpful for this), loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don't wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.
  • Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly slice to serve.

Nutrition Facts : Calories 330 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.56 milligram of sodium

RHUBARB-RASPBERRY JAM



Rhubarb-Raspberry Jam image

Tart rhubarb and sweet raspberries are the seasonal jam pairing you never knew you needed. Make a batch while the produce is ripe and store it in your fridge (or freezer) for later use as a spread on toast, as a side to cheese plates, and in desserts like the rolled pavlova pictured here.

Provided by Sarah Carey

Categories     Food & Cooking     Seasonal Recipes     Spring Recipes

Time 30m

Yield Makes 2 1/2 Cups

Number Of Ingredients 5

1 pound rhubarb, cut into 1/2-inch pieces (about 3 1/2 cups)
6 ounces raspberries (1 1/2 cups)
12 ounces sugar (1 1/2 cups)
2 strips lemon zest (each about 3 inches by 1/2 inch), plus 1 tablespoon fresh juice
1/4 teaspoon kosher salt (we use Diamond Crystal)

Steps:

  • Bring rhubarb, raspberries, sugar, lemon zest and juice, and salt to a boil in a heavy pot, stirring often. Cook, continuing to stir often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, 8 to 10 minutes.
  • Let cool completely, about 2 hours. Refrigerate in an airtight container until cold, at least 4 hours and up to 1 month, or freeze up to 3 months.

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