Rhubarb and Raspberry Jam Roly-Poly with Vanilla Custard Sauce

Rhubarb and Raspberry Jam Roly-Poly with Vanilla Custard Sauce
Photo by Tom Schierlitz

Ingredients

  • 1 tablespoon water
  • 2 cups all purpose flour
  • ½ cup raspberry jam
  • ½ cup sugar
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • + 6 more ingredients
    • 1 tablespoon sugar
    • Vanilla Custard Sauce
    • 1 tablespoon whipping cream
    • 10 tablespoons frozen unsalted butter
    • 2/3 cup water
    • ½ pound fresh rhubarb

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. Sift flour, sugar, baking powder, an...

View full recipe at Epicurious

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