Rhubarb Cranberry Roll Ups recipe

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Ingredients

1 cup white sugar
½ cup cranberry juice
¼ cup water
3 cups coarsely chopped rhubarb
2 ½ cups dry biscuit mix
2 tablespoons brown sugar
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 tablespoon vegetable oil
½ cup milk
3 tablespoons softened butter
2 cups finely chopped rhubarb
¼ cup brown sugar
2 tablespoons white sugar
2 tablespoons white sugar

Nutrition Info

347.2 calories
carbohydrate: 61 g
cholesterol: 11.3 mg
fat: 10.9 g
fiber: 1.9 g
protein: 3.5 g
saturatedFat: 4.3 g
servingSize: -
sodium: 457.9 mg
sugar: 38.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Generously grease a 9x9-inch baking dish.

  2. Bring 1 cup of sugar with the cranberry juice and water to a boil in a saucepan and let boil for 1 minute, stirring constantly. Remove the cranberry juice mixture from the heat and set aside.

  3. Sprinkle 3 cups of coarsely-chopped rhubarb into the bottom of the prepared dish.

  4. Mix the biscuit mix, 2 tablespoons of brown sugar, the nutmeg, and cinnamon together in a bow, stir in vegetable oil and milk to make a soft dough. Roll the dough out on a floured surface into a square about 10 inches on each side, spread butter over the dough. Sprinkle 2 cups of finely chopped rhubarb over the butter, sprinkle the rhubarb with 1/4 cup of brown sugar and 2 tablespoons of white sugar. Roll the dough up jellyroll style, gently press the seam down, and cut the roll into 9 slices. Arrange the slices over the rhubarb in the baking dish. Pour the reserved cranberry syrup over the slices, sprinkle with the last 2 tablespoons of sugar.

  5. Bake in the preheated oven until the biscuit topping is golden brown and the rhubarb is bubbling, 25 to 30 minutes.

Recipe Yield

1 9x9-inch pan

Recipe Note

Quick and easy recipe that looks like it took a lot more effort. Very pretty colouring and excellent balance of tartness and sweetness. Serve warm with ice cream or whipped cream.

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