RECIPES: 03/26/19

Rhubarb Cranberry Rollups

1 c. + 2 Tbsp. white sugar

½ c. cranberry juice

4 c. sliced fresh or frozen rhubarb, thawed

2 ½ c. biscuit mix

¼ c. + 2 Tbsp. packed brown sugar

½ tsp. nutmeg

¼ tsp. cinnamon

½ c. milk

1 Tbsp. vegetable oil

3 Tbsp. butter; softened

Preheat oven to 425°. Generously grease a 2-quart round baking pan. Stir together 1 c. white sugar and cranberry juice in a saucepan. Bring to boil; boil gently, uncovered, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat. Sprinkle 2 c. rhubarb into prepared baking pan. Stir together biscuit mix, 2 Tbsp. brown sugar, the nutmeg and cinnamon in large bowl. Stir in milk and oil until soft dough forms. Roll dough into 10” square on floured surface; spread with butter. Top evenly with remaining 2 c. rhubarb and sprinkle with remaining ¼ c. brown sugar. Starting with long edge, roll up dough to form a log. Gently press seam down; cut crosswise into 9 rolls. Arrange rolls in dish. Pour reserved cranberry syrup over rolls; sprinkle with remaining 2 Tbsp. white sugar. Bake until rolls are golden brown and sauce is bubbly, 25-30 minutes. If desired, loosen sides and invert onto serving platter.