Rhubarb Cranberry Roll Ups

Ingredients

• Servings: 1
• 1 cup white sugar
• 1/2 cup cranberry juice
• 1/4 cup water
• 3 cups coarsely chopped rhubarb
• 2 1/2 cups dry biscuit mix
• 2 tablespoons brown sugar
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 tablespoon vegetable oil
• 1/2 cup milk
• 3 tablespoons softened butter
• 2 cups finely chopped rhubarb
• 1/4 cup brown sugar
• 2 tablespoons white sugar
• 2 tablespoons white sugar

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c). generously grease a 9x9-inch baking dish.
• 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.
• sprinkle 3 cups of coarsely-chopped rhubarb into the bottom of the prepared dish.
• 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.
• bake in the preheated oven until the biscuit topping is golden brown and the rhubarb is bubbling, 25 to 30 minutes.