Rhubarb Cranberry Roll Ups

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

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. Remove the cranberry juice mixture from the heat and set aside.
3. Sprinkle 3 cups of coarsely-chopped rhubarb into the bottom of the prepared dish.
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.
5. Bake in the preheated oven until the biscuit topping is golden brown and the rhubarb is bubbling, 25 to 30 minutes.

white sugar, cranberry juice, water, rhubarb, biscuit mix, brown sugar, ground nutmeg, ground cinnamon, vegetable oil, milk, butter, rhubarb, brown sugar, white sugar, white sugar

Taken from www.allrecipes.com/recipe/214113/rhubarb-cranberry-roll-ups/ (may not work)