For a richer flavor, use brown butter instead of regular softened butter. Serve warm, topped with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Feel free to substitute other berries for the cranberries, such as raspberries or blueberries. These roll-ups are best enjoyed fresh, but can be stored in the refrigerator for up to 2 days. Reheat gently before serving.
Rhubarb Cranberry Roll Ups
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PREP TIME30 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 5 mins
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SERVING9 People
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VIEWS12
These delightful Rhubarb Cranberry Roll-Ups offer a beautiful balance of tart and sweet, all wrapped up in a comforting, rustic package. The bright colors and inviting aroma will make this dessert a showstopper, despite its simplicity.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate61 g
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Cholesterol11 mg
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Fiber2 g
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Protein4 g
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Saturated Fat4 g
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Sodium458 mg
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Sugar38 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 425 degrees F (220 degrees C). Generously grease a 9x9-inch baking dish. (Prep time: 5 minutes)
02
StepIn a medium saucepan, combine 1 cup white sugar, cranberry juice, and water. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute, then remove from heat and set aside. (Cook time: 5 minutes)
03
StepSprinkle 3 cups of coarsely chopped rhubarb evenly across the bottom of the prepared baking dish. (Prep time: 2 minutes)
04
StepIn a large bowl, whisk together the biscuit mix, 2 tablespoons of brown sugar, nutmeg, and cinnamon until well combined. Stir in the milk and vegetable oil until a soft dough forms. (Prep time: 5 minutes)
05
StepLightly flour a clean surface. Roll out the dough into a square, approximately 10 inches on each side. Spread the softened butter evenly over the dough. Sprinkle the 2 cups of finely chopped rhubarb over the butter, followed by 1/4 cup of brown sugar and 2 tablespoons of white sugar. Gently roll the dough up jelly-roll style, pressing the seam to seal. Cut the roll into 9 equal slices. (Prep time: 15 minutes)
06
StepArrange the slices over the rhubarb in the baking dish. Pour the cranberry syrup evenly over the slices. Sprinkle the remaining 2 tablespoons of white sugar over the top. (Prep time: 5 minutes)
07
StepBake in the preheated oven for 25 to 30 minutes, or until the biscuit topping is golden brown and the rhubarb filling is bubbling and tender. (Bake time: 25-30 minutes)
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Ellis Rempel
Jul 1, 2025My family loved these! I will be making them again soon.
Angelo Upton
Jun 24, 2025I used a gluten-free biscuit mix and it worked perfectly!
Kiara Hillssimonis
Jun 21, 2025The syrup really makes this dish. It adds so much flavor.
Missouri Fisher
Jun 19, 2025These were a hit at my brunch! Everyone loved the combination of rhubarb and cranberry.
Otho Farrell
Jun 18, 2025I substituted apples for rhubarb and it turned out great!
Lesly Dubuque
Jun 12, 2025I made these for a potluck, and they were gone in minutes! So easy and delicious.
Lue Durgan
Jun 12, 2025These are so much easier than making a pie! I will definitely make these again.
Marge Von
Jun 11, 2025I added a cream cheese glaze after baking and it was amazing!