Rhubarb Cranberry Roll Ups recipe
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Ingredients
- 1 cup white sugar ½ cup cranberry juice ¼ cup water 3 cups coarsely chopped rhubarb 2 ½ cups dry biscuit mix 2 tablespoons brown sugar ½ teaspoon ground nutmeg ¼ teaspoon ground cinnamon 1 tablespoon vegetable oil ½ cup milk 3 tablespoons softened butter 2 cups finely chopped rhubarb ¼ cup brown sugar 2 tablespoons white sugar 2 tablespoons white sugar
Nutrition Info
- 347.2 caloriescarbohydrate: 61 gcholesterol: 11.3 mgfat: 10.9 gfiber: 1.9 gprotein: 3.5 gsaturatedFat: 4.3 gservingSize: -sodium: 457.9 mgsugar: 38.3 gtransFat: : -unsaturatedFat: : -
Directions Rhubarb Cranberry Roll Ups
Directions
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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.