Roasted Rhubarb Buttermilk Biscuit Jelly Roll Food

RHUBARB JELLY-ROLL CAKE

Steps:

• In a large saucepan, combine the rhubarb, 2 cups sugar, cinnamon, allspice and cloves. Bring to a boil. Reduce heat; cook, uncovered, over medium heat until thickened, stirring occasionally. Cool completely., Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add remaining sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in extract. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake at 375° for 15-17 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Dust with confectioners' sugar just before serving. ,

ROASTED RHUBARB BUTTERMILK BISCUIT JELLY ROLL

Steps:

• Preheat oven to 350F.
• In a large bowl, toss the prepared rhubarb and strawberries with 1/3 cup white sugar and the vanilla. Spread in a single layer onto a baking sheet. Bake stirring 2-3 times, until juices have thickened but are not beginning to brown, about 45-50 minutes (may take longer if starting with frozen rhubarb). You should have about 1 cup of roasted fruit. Immediately remove roasted fruit to a bowl and allow to cool completely before proceeding and ideally, cover and pop the bowl of fruit in the fridge for a bit, so it will be cold when using. *Roasted fruit can be made several days ahead and refrigerated.
• Increase oven temperature to 400F. Prepare a baking pan with a sheet of parchment paper. Set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, the remaining 2 Tbsp white sugar and the salt. Add the cubed, cold butter to the mixture and working quickly, press the butter between your fingers and into the flour mixture, until the mix is even, with about pea-sized pieces of butter. Add the cold buttermilk. Using a for, stir the mixture just until it comes together.
• Turn dough out onto a floured work surface and gather into a rough round. Using a bench scraper or spatula, fold the edges up and over the round, pressing down slightly. Repeat a few times, until the dough seems evenly moist and not crumbly or sticky (if sticky, dust with a bit more flour).
• Dust work flour with flour (especially underneath) and lightly on top of the dough. Using a rolling pin, roll dough out to an 8x10-inch rectangle, about 1/2-inch thick.
• With the shorter, 8-inch edge closest to you, spread cooled rhubarb mixture over dough, spreading right to the edges. Fold the bottom up 1/3 of the way, then fold the top down to cover the bottom, making a rectangle. Gently transfer to prepared, parchment lined baking sheet. Brush the top of the dough with buttermilk, then sprinkle top generously with coarse sanding sugar, turbinado sugar or white sugar.
• Baking until puffed and golden brown, about 35-40 minutes. *Check bake at about 25 minutes and if top is dark enough, lay a sheet of aluminum foil loosely over-top and continue baking. It may look done on the outside, but the inside needs more time to cook.
• Remove from oven and immediately transfer to a cooling rack on the parchment. After a few minutes, you can slice the parchment out from underneath. Allow to cool about 30 minutes before serving.

BISCUIT-JELLY ROLL WITH RHUBARB AND RASPBERRIES

Steps:

• Preheat oven to 350 degrees. In a bowl, toss rhubarb and berries with 1/3 cup granulated sugar and vanilla. Spread mixture in a single layer on a parchment-lined baking sheet; bake, stirring twice, until juices have thickened but have not burned, 45 to 50 minutes. Immediately transfer to a bowl; let cool completely. (You should have 1 cup. Rhubarb mixture can be refrigerated in an airtight container up to 5 days.)
• Increase oven temperature to 400 degrees. Whisk together flour, baking powder, baking soda, remaining 2 tablespoons granulated sugar, and salt. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. Add buttermilk; stir in with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). With a floured rolling pin, roll out to an 8-by-10-inch rectangle, 1/2 inch thick.
• Spread rhubarb mixture over dough to edges, then fold tightly into thirds like a letter, sealed-side up. Using a large spatula, transfer to a parchment-lined baking sheet. Brush top with buttermilk; sprinkle generously with sanding sugar. Bake until puffed and golden brown, about 40 minutes. Transfer to a wire rack using parchment; let cool about 30 minutes before serving.

BUTTERMILK ROLLS

Steps:

• Heat the buttermilk, butter and sugar in a pot until simmering; whisk in the baking soda, then let cool to lukewarm. Meanwhile, put 1/4 cup lukewarm water in a bowl and stir in the yeast; let stand 5 minutes. Whisk the yeast mixture into the buttermilk mixture.
• Whisk the flour and salt together in a large bowl. Add the liquid and mix until a soft dough forms. Knead the dough in the bowl until it comes together and is smooth, about 2 minutes. Cover with plastic wrap and let stand 30 minutes.
• Butter a 9-by-13-inch glass baking dish. Divide the dough into 12 pieces and roll each piece into a ball. Arrange the balls in the buttered dish. Lightly cover with plastic wrap and let rise until nearly doubled in size, about 1 1/2 hours.
• Preheat the oven to 425 degrees F.
• Bake the rolls until puffed and golden brown, about 15 minutes. Serve warm.

ROLLED BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, combine the flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in enough buttermilk just to moisten dough. , Turn onto a lightly floured surface; knead 3-4 times. Pat or roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place in a large ungreased cast-iron or other ovenproof skillet. , Brush with milk. Bake until golden brown, 12-15 minutes.

ROASTED RHUBARB

Steps:

• Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
• Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.