Rhubarb Cranberry Roll Ups Tasty Recipes

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Rhubarb Cranberry Roll Ups

"Quick and easy recipe that looks as if it took lots more attempt. Very pretty colouring and extraordinary balance of tartness and beauty. Serve heat with ice cream or whipped cream."

Ingredients :

• 1 cup white sugar
• half cup cranberry juice
• 1/four cup water
• three cups coarsely chopped rhubarb
• 2 half cups dry biscuit blend
• 2 tablespoons brown sugar
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon floor cinnamon
• 1 tablespoon vegetable oil
• half cup milk
• three tablespoons softened butter
• 2 cups finely chopped rhubarb
• 1/four cup brown sugar
• 2 tablespoons white sugar
• 2 tablespoons white sugar

Instructions :

Prep : 30M	Cook : 9M	Ready in : 1H

• Preheat oven to 425 levels F (220 stages C). Generously grease a 9x9-inch baking dish.
• Bring 1 cup of sugar with the cranberry juice and water to a boil in a saucepan and allow boil for 1 minute, stirring continuously. Remove the cranberry juice aggregate from the heat and set aside.
• Sprinkle three cups of coarsely-chopped rhubarb into the bottom of the organized dish.
• Mix the biscuit mix, 2 tablespoons of brown sugar, the nutmeg, and cinnamon collectively in a bow; stir in vegetable oil and milk to make a soft dough. Roll the dough out on a floured floor into a rectangular about 10 inches on every 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 a couple of tablespoons of white sugar. Roll the dough up jellyroll style, lightly press the seam down, and cut the roll into nine slices. Arrange the slices over the rhubarb inside the baking dish. Pour the reserved cranberry syrup over the slices; sprinkle with the ultimate 2 tablespoons of sugar.
• Bake within the preheated oven until the biscuit topping is golden brown and the rhubarb is bubbling, 25 to 30 minutes.

Notes :

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