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Biscuit-Jelly Roll with Rhubarb and Raspberries
Ingredients
  • 1 pound rhubarb, trimmed and cut into ½-inch pieces (about 3 cups)
  • 6 ounces fresh raspberries
  • ⅓ cup plus 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups unbleached all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 stick cold unsalted butter, cut into ½-inch pieces
  • ¾ cup buttermilk, plus more for brushing
  • Coarse sanding sugar
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