Rhubarb Cranberry Roll Ups

A quick biscuit dough, rolled around rhubarb with sugar and spices, is cut into pinwheels to top more rhubarb in this pretty pink baked dessert for spring. The rhubarb is enhanced with a hint of cranberry flavor.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 347 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 5

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