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.
Ingredients
- 1 cup white sugar
- ½ cup cranberry juice
- ¼ cup water
- 3 cups coarsely chopped rhubarb
- 2 ½ cups dry biscuit mix
- 2 tablespoons brown sugar
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 1 tablespoon vegetable oil
- ½ cup milk
- 3 tablespoons softened butter
- 2 cups finely chopped rhubarb
- ¼ cup brown sugar
- 2 tablespoons white sugar
Directions
Step 1
Preheat oven to 425 degrees F (220 degrees C). Generously grease a 9×9-inch baking dish.
Step 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.
Step 3
Sprinkle 3 cups of coarsely-chopped rhubarb into the bottom of the prepared dish.
Step 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.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 9 | |
Calories 347 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat4g | 22% |
Cholesterol11mg | 4% |
Sodium458mg | 20% |
Total Carbohydrate61g | 22% |
Dietary Fiber2g | 7% |
Total Sugars38g | |
Protein4g | |
Vitamin C11mg | 57% |
Calcium134mg | 10% |
Iron1mg | 8% |
Potassium272mg | 6% |
*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.
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source by allrecipe
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