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Rhubarb Cranberry Roll Ups
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Effortlessly make a stunning pink rhubarb dessert by rolling spiced biscuit dough around rhubarb, slicing into pinwheels, and baking atop more rhubarb with a touch of cranberry flavor. Perfect for spring.
Ingredients:
  • 1 cup white sugar
  • 0.5 cup cranberry juice
  • 0.25 cup water
  • 3 cups coarsely chopped rhubarb
  • 2.5 cups dry biscuit mix
  • 2 tablespoons brown sugar
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cinnamon
  • 1 tablespoon vegetable oil
  • 0.5 cup milk
  • 3 tablespoons softened butter
  • 2 cups finely chopped rhubarb
  • 0.25 cup brown sugar
  • 2 tablespoons white sugar
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C) and generously grease a 9x9-inch baking dish.
  • In a saucepan, combine 1 cup of sugar with cranberry juice and water. Bring to a boil and simmer for 1 minute, stirring constantly. Remove from heat and set aside.
  • Evenly scatter 3 cups of coarsely-chopped rhubarb over the prepared dish.
  • Combine biscuit mix, 2 tbsp brown sugar, nutmeg, and cinnamon in a bowl. Add vegetable oil and milk to form a soft dough. Roll out dough on floured surface into a 10-inch square. Spread butter on top. Sprinkle with finely chopped rhubarb, 1/4 cup brown sugar, and 2 tbsp white sugar. Roll up jellyroll style, press seam, and cut into 9 slices. Place slices over rhubarb in baking dish. Pour reserved cranberry syrup over slices and sprinkle with remaining 2 tbsp sugar.
  • Bake until the biscuit topping is golden brown and the rhubarb is bubbling, about 25-30 minutes in the preheated oven.

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