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Wipe the rhubarb clean before dicing, especially if using field rhubarb, which I prefer.
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Field rhubarb has a grassier, earthier flavor than hothouse rhubarb.
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It is pinkish green (not red) in color.
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When working with strawberries, wash them and let them dry out on a towel-lined pan before cooking them.
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The quantity used in the recipe is 1 pound of hulled strawberries.
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Start with 18 ounces of strawberries to ensure you have 1 pound after you hull them.
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For the preserves, dice the rhubarb and strawberries into small cubes (approximately 14 inch) so they cook down evenly and spread smoothly onto the cream cheese dough.
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To make the preserves:
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Combine the rhubarb, strawberries, granulated sugar, and orange juice in a bowl and let macerate for at least 4 hours at room temperature or cover and refrigerate overnight.
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In a high-sided, heavy pot, heat the fruit mixture over medium-high heat until the juices start to boil and foam.
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Lower the heat to medium-low and cook, stirring occasionally to prevent the bottom from scorching, until most of the liquid has evaporated and the rhubarb has broken down completely, approximately 30 minutes.
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You will have close to 2 cups.
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Transfer to a storage container and refrigerate until completely chilled, at least 2 hours.
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To make the dough:
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In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed for 5 to 10 seconds.
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Add the cream cheese and mix on medium speed to combine, 10 to 15 seconds.
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Add the sugar and beat on medium speed until aerated, approximately 3 minutes.
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Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together.
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On medium speed, add the vanilla, mixing briefly until incorporated.
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Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together.
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In a bowl, whisk together the flour and salts.
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Add the flour mixture all at once and mix on low speed until the dough just comes together but still looks shaggy, approximately 30 seconds.
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Do not overmix.
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Remove the bowl from the stand mixer.
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With a plastic bench scraper, bring the dough completely together by hand.
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Stretch two sheets of plastic wrap on a work surface.
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Divide the dough in half (each half will weigh around 14 12 ounces) and place a half on each piece of plastic.
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Pat the dough into rectangles, wrap tightly, and refrigerate until chilled throughout, at least 2 hours or up to 1 week.
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To Make the Streusel: In a food processor, pulse together the butter, sugar, flour, oats, salt, and vanilla bean seeds until it forms a fine meal, and the butter is evenly incorporated.
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Do not overprocess.
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Transfer to a storage container and chill completely, approximately 1 hour.
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Or freeze and use within 1 month.
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To make the cookies:
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Put a sheet of parchment paper the same dimensions as a half sheet (13 by 18-inch) pan on the work surface and dust lightly with flour.
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Unwrap one dough half and place on top.
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Using a rolling pin and a pastry roller, roll the dough half into a rectangle, leaving a 1-inch border from the edge of the parchment paper.
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The dough should be just shy of 14 inch thick.
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If the edges become uneven, push a bench scraper against the sides to straighten them out.
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To keep the dough from sticking to the parchment paper, periodically dust the top lightly with flour, cover with another piece of parchment paper, and, sand- wiching the dough between both sheets of parchment paper, flip the dough and paper over.
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Peel off the top layer of parchment paper and continue to roll.
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Repeat with the second dough half.
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Stack both sheets of dough on top of each other and refrigerate until chilled, approximately 30 minutes.
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Heat the oven to 350F.
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Line a few half sheet pans with parchment paper and lightly coat with nonstick cooking spray.
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Invert the sheets of dough onto the work surface and peel off the top sheetof parchment paper.
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For each sheet of dough, spread 34 cup of strawberry rhubarb preserves in a thin, even layer across the surface.
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Sprinkle approximately 12 cup of streusel per sheet over the preserves.
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Trim the edges.
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Using a dough cutter or a pizza cutter, divide the sheet in half lengthwise into two long strips.
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Working with one strip at a time and moving crosswise, cut out triangles with flat tips, with each base approximately 1 12 inches wide and each tip approximately 14 inch wide.
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Shoot for 12 triangles per strip.
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Using an offset spatula, separate a triangle away from the rest of the dough.
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Starting from the base, roll the doughup like a crescent roll.
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Place tip-side down on the prepared sheet pan and repeat with the remaining triangles, spacing them on the pans 1 inch apart.
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Brush the tops with the egg white and sprinkle with the vanilla sugar.
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Sprinkle the tops generously with the remaining 1 cup streusel.
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Bake one pan at a time for 15 minutes.
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Rotate the pan and bake for another 8 to 10 minutes, or until the streusel is golden brown.
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Let the cookies cool on the sheet pan for 1 to 2 minutes (do not wait too long or the preserves will stick to the parchment paper).
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Using an offset spatula, transfer the cookies to a wire rack to cool completely.
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Repeat with the remaining dough.
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Rugelach can be stored in an airtight container at room temperature for up to 5 days.
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Rolled, unbaked rugelach can be refrigerated for up to 1 week.
