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Recipe: Rosy Rhubarb Swirls

Breakfast and Brunch
Rosy Rhubarb Swirls

1 c. sugar
1/2 c. cranberry juice cocktail
1/4 c. water
2 c. rhubarb, cut in 1/2-inch pieces
2 c. biscuit mix
2 Tbsp. sugar
1/2 tsp. nutmeg
1 Tbsp. oil
1/2 c. milk
2 Tbsp. butter
2 c. cut rhubarb
6 Tbsp. sugar

Combine sugar, cranberry juice cocktail and water. Bring to boil and boil 1 minute. Put 2 cups rhubarb in a greased dripper pan. Combine biscuit mix, sugar and nutmeg. Add oil and milk to make soft dough. Roll into 9 or 10-inch square. Spread with butter and sprinkle with 2 cups cut rhubarb and 4 tablespoons sugar. Roll as jelly roll, seal and cut into 9 or 10 slices. Place slices over rhubarb in pan. Pour cranberry syrup over all. Sprinkle with 2 tablespoons sugar. Bake in hot oven (425 degrees) for 25 to 30 minutes. Serve warm with cream or ice cream.
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