Rhubarb Swirl
A delightful rhubarb swirl dessert featuring sweet red hots and flaky biscuit dough, perfect for those who enjoy fruity, spicy treats with a comforting baked touch.
Ingredients
Instructions
- Mix sugar, water, and red hots in a pan and boil until the red hots are dissolved.
- Mix the biscuit mix and roll out the dough as for biscuits.
- Press the rhubarb pieces into the dough, then roll up and slice.
- Place the slices in a 9x13-inch pan, cut side down.
- Pour the hot sugar mixture over the rolls.
- Bake for 30 minutes at 350°F.
- Top with whipped cream and serve.
Tips & Substitutions
For best results, ensure your rhubarb is fresh and not too mature, as older rhubarb can be tough and sour. If you prefer a sweeter dish, consider reducing the rhubarb amount slightly and increasing the sugar. You can also substitute the red hots with cinnamon candies for a different flavor profile. If you don't have biscuit mix, a homemade mix of flour, baking powder, and salt works well.
Serving Suggestions
Serve warm, topped with a generous dollop of whipped cream for added richness. This dish pairs beautifully with a scoop of vanilla ice cream for a delightful dessert experience. For a complete meal, consider serving it alongside a fresh salad, like Pepperoncini Macaroni Salad, to balance the sweetness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. You can also microwave individual slices for 30-45 seconds, but be cautious not to dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Swirl contains roughly 131 calories, with 3g protein, 30g carbohydrates, and 1g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb, but it's best to thaw and drain excess moisture before using it to prevent your dough from becoming soggy. Keep in mind that the texture may be slightly different compared to fresh rhubarb.
What if I don't have biscuit mix?
If you don't have biscuit mix, you can easily make a substitute by combining 2 cups of all-purpose flour with 1 tablespoon of baking powder and 1/2 teaspoon of salt. This will give you a similar texture and leavening for your dough.
Can I make this recipe vegan?
Yes, this recipe can be adapted for vegan diets by using a plant-based biscuit mix and replacing the whipped cream with a non-dairy alternative. Ensure that any candies or added ingredients are also vegan-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).