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Rosy Rhubarb Swirls

Farm.Fares's picture
Ingredients
  Sugar 1 1⁄2 Cup (24 tbs)
  Cranberry juice 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Rhubarb 3 1⁄2 Cup (56 tbs), cut in 1/2 pieces
  Biscuit mix 2 Cup (32 tbs)
  Nutmeg 1⁄2 Teaspoon
  Oil 1 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon (soft)
Directions

GETTING READY
1. Preheat the oven to hot, 425°F, 220°c, gas mark 7.
2. Grease a 8x8x2 inches baking pan.

MAKING
1. In a saucepan add 1 cup sugar, cranberry juice and water, and boil for 1 minute.
2. Place half of the rhubarb in the greased pan.
3. Combine the biscuit mix with 2 tablespoons sugar and nutmeg.
4. Add the oil and milk to make soft dough; knead lightly on floured surface.
5. Roll into 9 inches square, spread with butter, sprinkle with remaining rhubarb and 4 tablespoon sugar.
6. Roll as a jelly roll, seal the edges; cut into 9 slices and place the slices cut side up over
the rhubarb in pan.
7. Pour the cranberry syrup, sprinkle with 2 tablespoons sugar and bake in the preheated oven for 25 to 30 minutes.
8. Remove and let it rest for 10 minutes.

SERVING
9. Serve warm or at room temperature with your favourite ice cream or whipped cream.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Rhubarb
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
8

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