Rhubarb Cranberry Swirls

Originally published in Foodstuffs Hot Off the Griddle, May 1995

INGREDIENTS

• 1 1/2 cups sugar
• 1/2 cup cranberry juice cocktail
• 1/4 cup water
• 3 1/2 cups rhubarb, cut in 1/2” pieces
• 2 cups biscuit mix
• 1/2 tsp nutmeg
• 1 Tbsp oil
• 1/3 to 1/2 cup milk
• 2 Tbsp soft butter or margarine

METHOD

1. Combine 1 cup sugar, cranberry juice, water in saucepan.
2. Bring to boil; boil 1 minutes.
3. Put half of rhubarb in greased 8 × 8 × 2 pan.
4. Combine biscuit mix, 2 Tbsp sugar and nutmeg.
5. Add oil and milk to make soft dough; knead lightly on floured surface.
6. Roll into 9” square.
7. Spread with butter; sprinkle with remaining rhubarb and 4 Tbsp sugar.
8. Roll as jelly roll; seal; cut into 9 slices.
9. Place slices, cut side up, over rhubarb in pan.
10. Pour over cranberry syrup; sprinkle with 2 Tbsp sugar.
11. Bake in hot oven (425 deg) 25 to 30 minutes.

Serve warm. Makes 9 servings.