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Rhubarb Cranberry Roll Ups

Rated as 4.33 out of 5 Stars
91

"Quick and easy recipe that looks like it took a lot more effort. Very pretty colouring and excellent balance of tartness and sweetness. Serve warm with ice cream or whipped cream."
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Ingredients

1 h servings 347
Original recipe yields 9 servings (1 9x9-inch pan)

Directions

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  1. Preheat oven to 425 degrees F (220 degrees C). Generously grease a 9x9-inch baking dish.
  2. 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.
  3. Sprinkle 3 cups of coarsely-chopped rhubarb into the bottom of the prepared dish.
  4. 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.
  5. Bake in the preheated oven until the biscuit topping is golden brown and the rhubarb is bubbling, 25 to 30 minutes.

Nutrition Facts


Per Serving: 347 calories; 10.9 61 3.5 11 458 Full nutrition

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Reviews

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GREAT RECIPE, VERY TASTY

I loved the cranberries with rhubarb flavor.

This recipe is very forgiving. I had to substitute grape juice for cranberry juice because it’s all I had. I added a handful of cranberries to the sugar-juice syrup. It was a nice addition. I al...