Rhubarb Cranberry Roll Ups

Rhubarb Cranberry Roll Ups

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jowolf2 52

"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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1 h servings 347 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 61g
  • 20%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 458 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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I loved the cranberries with rhubarb flavor.

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