Rhubarb Cranberry Roll Ups

Ingredients and Weight:

• Rhubarb stalks (peeled and cut into 1-inch pieces): 1 pound
• Fresh cranberries: 1 cup
• Sugar: 1 cup
• Ground cinnamon: 1 teaspoon
• Ground cloves: 1/4 teaspoon
• Phyllo dough sheets: 1 package (16 sheets)
• Melted unsalted butter: 1/2 cup

Preparation Time:

• 20 minutes

Cooking Time:

• 20 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine rhubarb, cranberries, sugar, cinnamon, and cloves. Toss to coat.
3. Unfold phyllo dough sheets and lay them flat on a lightly floured surface. Using a pastry brush, brush each sheet with melted butter.
4. Place a spoonful of the rhubarb-cranberry mixture at one end of each sheet. Roll up tightly, starting from the end with the filling.
5. Place the roll-ups on the prepared baking sheet. Brush with any remaining butter.
6. Bake for 20-25 minutes, or until golden brown and crispy.

Nutritional Information:

Per roll-up (1/8 of recipe):

• Calories: 250
• Fat: 12g
• Protein: 2g
• Carbohydrates: 42g
• Fiber: 2g
• Sugar: 24g

Dish Characteristics:

• Sweet and tart
• Flaky and crispy exterior
• Juicy and flavorful filling
• Perfect for brunch, dessert, or a snack

User Comments:

• "These are so delicious! The perfect combination of tangy rhubarb and sweet cranberries."
• "I love the crispy phyllo dough wrapper."
• "Easy to make and always a crowd-pleaser."
• "Perfect for a special occasion or a casual gathering."

Special Precautions and Tips:

• To prevent the dough from drying out, keep it covered with a damp cloth while rolling up the roll-ups.
• If you don't have phyllo dough, you can substitute puff pastry sheets.
• Serve warm or at room temperature for the best flavor.