Rhubarb Cranberry Roll Ups

Ingredients

• 2.5 cups baking mix dry
• 0.3 cup brown sugar 
• 3 tablespoons butter softened
• 0.5 cup 1/4 cup dried cranberry (juice sweetened if possible) 
• 0.3 teaspoon ground cinnamon 
• 0.5 teaspoon nutmeg 
• 0.5 cup milk 
• 2 cups rhubarb finely chopped
• 1 tablespoon vegetable oil 
• 0.3 cup water 
• 2 tablespoons granulated sugar white

Equipment

• sauce pan
• oven
• baking pan

Directions

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.
3. Remove the cranberry juice mixture from the heat and set aside.
4. Sprinkle 3 cups of coarsely-chopped rhubarb into the bottom of the prepared dish.
5. 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.
6. Roll the dough out on a floured surface into a square about 10 inches on each side; spread butter over the dough.
7. 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.
8. 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.
9. Pour the reserved cranberry syrup over the slices; sprinkle with the last 2 tablespoons of sugar.
10. Bake in the preheated oven until the biscuit topping is golden brown and the rhubarb is bubbling, 25 to 30 minutes.