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Rhubarb and Raspberry Jam Roly-Poly with Vanilla Custard Sauce


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

Ingredients:
  • 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
  • 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 (see recipe)
Directions:
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Rank

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