ALLRECIPES.COM 33 APRIL/MAY 20193 REVIEWS
1 cup plus 2 Tbsp. white sugar
½ cup cranberry juice
4 cups sliced fresh or frozen
rhubarb, thawed
2 ½ cups biscuit mix
¼ cup plus 2 Tbsp. packed
brown sugar
½ tsp. nutmeg
¼ tsp. cinnamon
½ cup milk
1 Tbsp. vegetable oil
3 Tbsp. butter, softened- Preheat oven to 425°F. Generously
grease a 2-qt. round baking pan. - Stir together 1 cup white sugar
and the cranberry juice in a
saucepan. Bring to a boil; boil gently,
uncovered, stirring occasionally,
until slightly thickened, about
5 minutes. Remove from heat.- Sprinkle 2 cups rhubarb into
prepared baking pan. - Stir together biscuit mix, 2 Tbsp.
brown sugar, the nutmeg, and
cinnamon in a large bowl. Stir in
milk and oil until a soft dough
forms. Roll dough into a 10-inch
square on a floured surface;
spread with butter. Top evenly
with remaining 2 cups rhubarb and
sprinkle with remaining ¼ cup
brown sugar. Starting with a long
edge, roll up dough to form a log.
Gently press seam down; cut
crosswise into 9 rolls. Arrange rolls
in prepared dish. Pour reserved
cranberry syrup over rolls; sprinkle
with remaining 2 Tbsp. white sugar.- Bake until rolls are golden
brown and sauce is bubbly, 25 to
30 minutes. Cool in pan on a wire
rack about 30 minutes. If desired,
loosen sides and invert onto a
serving platter.
armagazine.com/rhubarb-
cranberry-rollups
HIDDEN GEM
PER SERVING: 351 CAL; 11G FAT (4G SAT);
4G PRO; 61G CARB; 2G FIBER; 471MG SODIUM;
41G SUGARS
“This recipe is
very forgiving.
I substituted
grape juice for
cranberry juice.
I also added
a handful of
cranberries to the
syrup; they were
a nice addition.”
Ð NANCY
RHUBARB CRANBERRY ROLLUPS
HANDS-ON 25 MIN TOTAL 1 HR, 20 MIN SERVES 9 SUBMITTED BY JOWOLF2ROOT FOR
RHUBARB
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