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Rhubarb Cranberry Roll Ups

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Rhubarb Cranberry Roll Ups



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
  • Methods :

  • Preheat oven to 425 degrees F (220 degrees C). Generously grease a 9×9-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.
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