Rhubarb and Raspberry Jam Roly-Poly with Vanilla Custard Sauce

Name: Rhubarb and Raspberry Jam Roly-Poly with Vanilla Custard Sauce
Yield: 6 to 8 Servings
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)

By Lisa O Connor Zuma CorbisPhotography by Tom Schierlitz

March 6, 2008

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Recipe notes