Ingredients

• 1 cup white sugar , divided
• 0.5 cups cranberry juice
• 0.25 cups water
• 3 cups coarsely chopped rhubarb
• 2.5 cups dry biscuit mix
• 6 tablespoons brown sugar , divided
• 0.5 teaspoons ground nutmeg
• 0.25 teaspoons ground cinnamon
• 0.5 cups milk
• 1 tablespoon vegetable oil
• 3 tablespoons butter , softened
• 2 cups finely chopped rhubarb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Generously grease a 9x9-inch baking dish.
2. 2 Bring 1 cup white sugar, cranberry juice, and water to a boil in a medium saucepan; boil for 1 minute, stirring constantly. Set syrup aside.
3. 3 Arrange 3 cups coarsely chopped rhubarb into the bottom of the prepared baking dish.
4. 4 Combine biscuit mix, 2 tablespoons brown sugar, nutmeg, and cinnamon in a large bowl; stir in milk and oil until becomes a soft dough.
5. 5 Roll dough out on a floured surface into about a 10-inch square; spread butter over dough. Arrange 2 cups finely chopped rhubarb over butter; sprinkle remaining ¼ cup brown sugar and 2 tablespoons white sugar over rhubarb. Roll dough up, jelly roll-style, gently press seam down to seal, and cut roll into 9 slices.
6. 6 Arrange slices over rhubarb in the baking dish. Pour cranberry syrup over slices; sprinkle with remaining 2 tablespoons white sugar.
7. 7 Bake in the preheated oven until biscuit topping is golden brown and rhubarb is bubbling, 25 to 30 minutes.

Nutrition per serving