Rhubarb Cranberry Roll Ups

This rhubarb cranberry roll-up recipe rolls a biscuit dough around rhubarb with sugar and spices, cuts into pinwheels, and bakes with cranberry juice.

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

Ingredients

• 1 cup 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
• 0.5 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

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

Step 3

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

Step 4

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

Step 5

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

Step 6

Combine biscuit mix, 2 tablespoons brown sugar, nutmeg, and cinnamon in a large bowl; stir in milk and oil until becomes a soft dough.

Step 7

Roll dough out on a floured surface into about a 10-inch square; spread butter over dough. Arrange 2 cups finely chopped rhubarb over butter; sprinkle remaining ¼ cup brown sugar and 2 tablespoons white sugar over rhubarb. Roll dough up, jelly roll-style, gently press seam down to seal, and cut roll into 9 slices.