Strawberry And Rhubarb Rolly Polly Recipes

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.

Steps:

• Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
• Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
• Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.

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.

Steps:

• Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. (See Cook's Note for flavor additions.) Bring the mixture to a boil and then reduce the heat to medium low, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 1 1/2 hours. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for up to 6 months.

Steps:

• Tip the freeze-dried strawberries into a food processor and whizz to a powder. Transfer to a bowl, then wash the bowl of the food processor.
• Put the butter and flour in the food processor with a good pinch of salt and blend until the mixture resembles breadcrumbs. Add the icing sugar and whizz again. In a small bowl, whisk together the vanilla extract, egg yolk and cream, then add to the mixture in the food processor and whizz again until the dough clumps around the blade and most of the small crumbs have been worked into the dough.
• Scoop about half the dough out of the processor (being careful not to cut yourself on the sharp blade) and briefly knead it on a work surface to bring it together. Shape into a puck, then wrap in cling film and chill. Add the strawberry powder and a few drops of food colouring to the remaining dough in the blender, and whizz again until evenly coloured and combined - it should be bright pink (add more colouring if needed). Tip onto the work surface, flatten to roughly the same shape as the other dough, then wrap and chill for 30 mins.
• Remove both pieces of dough from the fridge 10-15 mins before you want to roll them. Dust the work surface with a little flour and unwrap the doughs. Place 1 piece of dough on top of the other, squashing the sides until they are roughly the same shape. Flour your rolling pin, then roll the dough into a rectangle, roughly 25cm x 20cm - this is easiest if you first 'notch' the dough, which means pressing the rolling pin firmly over the surface in one direction to make a long indentation in one direction, then turning the dough 90 degrees and repeating the process.
• From one of the longer sides, roll the dough into a tight coil, as you would a Swiss roll. Wrap the dough in cling film and chill for 1 hr. Or you can freeze it for up to 2 months. About 10 mins before you are ready to bake the biscuits, heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment.
• When the dough is firm, cut off and discard the end pieces, then slice into discs about the thickness of a £1 coin. Lay the biscuit dough out on your baking trays, spaced a little apart, and bake for 15-17 mins, swapping the trays over halfway through cooking, until the biscuits are firm and starting to turn pale golden around the edges. Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely. Stores in a biscuit tin for 3 days.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
• Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
• Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

Steps:

• Roll left over pastry dough from pies out as thin as possible.
• Spread a thin layer of room temperature butter over entire dough to edges.
• Spread a thin layer of brown sugar over entire dough to edges.
• Starting from one edge, roll dough into a long tube but not too tight.
• Slice bite sized pieces and place in a pie plate with a centimetre or so spacing between.
• Bake at 325 for 15 - 20 minutes, watching them closely. If they start to brown, they should come out.