Rhubarb Cranberry Roll Ups

A quick biscuit dough rolled around rhubarb with sugar and spices is cut into pinwheels and baked with cranberry juice in this pretty pink dessert.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 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 the oven to 425 degrees F (220 degrees C). Generously grease a 9x9-inch baking dish.

Step 2

Bring 1 cup white sugar, cranberry juice, and water to a boil in a medium saucepan; boil for 1 minute, stirring constantly. Remove from heat and set syrup aside.

Step 3

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

Step 4

Mix together biscuit mix, 2 tablespoons brown sugar, nutmeg, and cinnamon in a large bowl until well combined; stir in milk and oil to make a soft dough.

Step 5

Roll dough out on a floured surface into a square about 10 inches on each side; spread butter over dough. Sprinkle 2 cups finely chopped rhubarb over butter; sprinkle 1/4 cup brown sugar and 2 tablespoons white sugar over rhubarb. Roll dough up jellyroll style, gently press the seam down, and cut the roll into 9 slices.

Step 6

Arrange slices over rhubarb in the baking dish. Pour cranberry syrup over slices; sprinkle with remaining 2 tablespoons white sugar.

Step 7

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