Rhubarb Strawberry Roly Poly 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.

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

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