Masters of kitchen
There’s something undeniably cozy about the smell of warm fruit pastry drifting through your kitchen. It brings back memories of weekend brunches, holiday baking with loved ones, and sneaking a treat with afternoon tea. That’s exactly the magic you’ll find in these Rhubarb Cranberry Roll Ups—a delightful swirl of tart rhubarb and tangy cranberries tucked inside buttery pastry.
The sweet-tart flavor combo is what makes this recipe shine. Rhubarb adds brightness and character, while cranberries offer a juicy punch that keeps each bite interesting. When wrapped in flaky dough and baked until golden, you get a pastry that’s both rustic and refined.
Perfect for spring and summer gatherings—or even holiday mornings—these roll ups are surprisingly easy to make, yet elegant enough for entertaining. Whether you’re baking for brunch, prepping a snack for the kids, or just craving something special with your tea, this recipe is simple, versatile, and absolutely crave-worthy.
Why This Recipe Works
The beauty of Rhubarb Cranberry Roll Ups lies in the contrast: tangy fruit meets golden pastry, creating a bite that’s crisp, juicy, and just sweet enough. It’s that perfect balance of texture and taste that keeps people reaching for seconds.
Rhubarb and cranberries are a dream team in the kitchen. Both are naturally tart, but when paired with the right amount of sweetener, they deliver a bold flavor that’s never boring. The fruit softens as it bakes, melting into the flaky layers of dough.
Even better? This recipe is totally beginner-friendly. You can use store-bought crescent rolls or puff pastry for convenience, or go homemade if you’re feeling ambitious. Either way, you’ll end up with impressive results.
Pro tip: Use fresh fruit when it’s in season, or grab frozen rhubarb and cranberries to enjoy these flavors all year long. This recipe is as flexible as it is delicious!
Ingredient Breakdown
Let’s take a closer look at what makes these roll ups shine.
Rhubarb: You can use fresh or frozen rhubarb here. Just be sure to trim and discard any leaves—they’re not edible. If using frozen, thaw it first and drain off any excess liquid to prevent sogginess.
Cranberries: Fresh cranberries are ideal for a tart bite, but frozen ones work just as well. Dried cranberries can also be used—just soak them in warm water or orange juice for 10–15 minutes to plump them up.
Sweeteners: Granulated sugar is classic, but feel free to experiment with maple syrup or honey for a more natural sweetness. You can also adjust the amount depending on your preference for tartness.
Pastry: Crescent roll dough gives you a soft, golden result with a slight chew. Puff pastry offers a crispier, flakier texture. If you’re a seasoned baker, you might even make your own buttery dough from scratch.
Spices & Zest: A sprinkle of cinnamon or nutmeg adds warmth, while a little orange zest brightens everything up.
Optional Add-ins: Swirls of cream cheese, chopped walnuts, or a splash of vanilla extract can take things to the next level.
Expert Tip: Macerating the fruit (tossing it with sugar and letting it sit) draws out moisture and amps up flavor.
How to Make Rhubarb Cranberry Roll Ups (Step-by-Step)
Making these roll ups is easier than it looks—and once you master the basics, you’ll want to make them on repeat!
Step 1: Prep the Fruit
Chop rhubarb into small pieces and mix with cranberries in a bowl. Sprinkle with sugar and let sit for about 15 minutes. This process, called maceration, softens the fruit and brings out natural juices. Afterward, drain off excess liquid to prevent sogginess.
Step 2: Prepare the Dough
If using crescent roll dough, separate it into triangles. If using puff pastry, roll it out slightly and cut into squares or rectangles, depending on how large you want your roll ups.
Step 3: Layer the Filling
Spoon a small amount of fruit mixture onto the wide end of each piece of dough. Be careful not to overfill—this makes rolling and baking easier.
Step 4: Roll It Up
Roll gently but firmly, tucking the sides slightly as you go. Place seam-side down on a parchment-lined baking sheet.
Step 5: Bake
Bake at 375°F (190°C) for 18–22 minutes, or until golden brown and bubbly. Keep an eye on the edges—if they start to darken too quickly, loosely cover with foil.
Optional Finish
Brush with melted butter and sprinkle with coarse sugar or drizzle with a light glaze made from powdered sugar and citrus juice.
Troubleshooting Tips:
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Leaky filling? Try using less fruit or sealing edges more tightly.
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Soggy bottoms? Drain the fruit well and bake on parchment or a silicone mat.
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Too brown too fast? Lower your oven rack and monitor closely in the final minutes.
Flavor Variations to Try
Once you’ve nailed the base recipe, there are endless ways to switch it up:
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Cream Cheese Swirls: Add a dollop of sweetened cream cheese to the filling for a cheesecake-style twist.
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Apple-Rhubarb-Cranberry: Mix in diced apples for added sweetness and texture.
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Ginger-Spiced Roll Ups: Add a pinch of ground ginger or crystallized ginger pieces for a warm, zesty note.
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Walnut Crunch Topping: Sprinkle chopped walnuts over the filling or on top before baking for extra crunch.
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Vegan Version: Use a plant-based dough (many puff pastries are accidentally vegan!) and sweeten with maple syrup or agave.
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Low Sugar Version: Cut the sugar and use stevia, monk fruit, or just rely on the fruit’s natural tartness.
Bold Tip: Want more sweetness? Use a 2:1 ratio of rhubarb to cranberry. Want a tangier punch? Flip the ratio for more cranberry flavor.
These roll ups are a delicious canvas—feel free to experiment based on what’s in season or what’s in your pantry!
Best Occasions to Serve These Roll Ups
These Rhubarb Cranberry Roll Ups are just the thing for a wide range of occasions. Serve them warm for a cozy holiday brunch or wrap them in parchment and twine for a Mother’s Day treat. They’re perfect for Thanksgiving or Christmas dessert trays, offering a refreshing contrast to heavier sweets.
Hosting a tea party or book club? These pastries are guaranteed to impress. They also pack well for school lunchboxes or a quick after-school snack. No matter when or where, they bring a burst of fruity goodness wrapped in golden dough—easy, festive, and always welcome.
Storage, Freezing, and Reheating Tips
These Rhubarb Cranberry Roll Ups are not just delicious fresh out of the oven—they’re also great for prepping ahead and enjoying later!
Room Temperature: If you plan to eat them within a day, store cooled roll ups in an airtight container at room temp for up to 24 hours.
Refrigerator: For longer storage (up to 4 days), refrigerate them in a covered container. Place parchment between layers to avoid sticking.
Reheating for Crispiness: To revive that flaky texture, reheat in the oven at 325°F (160°C) for 8–10 minutes or pop in the air fryer at 350°F (175°C) for 3–5 minutes. Avoid microwaving—they’ll turn soft and chewy.
Freezing: You can freeze both baked and unbaked roll ups. For unbaked ones, freeze on a baking sheet, then transfer to a zip-top bag once solid. For baked, let them cool fully before freezing.
Freezer Tips: Wrap each roll individually in parchment or plastic wrap before freezing. This makes it easy to grab one at a time for quick snacks or lunchbox treats!
What to Serve With Rhubarb Cranberry Roll Ups
These roll ups shine on their own, but they’re even better when paired with something creamy or citrusy to balance the tartness.
Try serving with:
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A dollop of whipped cream for an airy, indulgent touch
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A scoop of vanilla yogurt or ice cream—perfect for a warm-and-cold combo
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A citrus fruit salad to echo the brightness of the rhubarb and cranberry
If you’re hosting brunch, these roll ups work beautifully on a pastry board alongside scones, muffins, and fruit.
Want a cozy moment? Pair with a hot cup of Earl Grey or chamomile tea and a comfy blanket. They also look stunning on wooden serving boards or layered on tiered platters for dessert displays. However you present them, they’re sure to disappear quickly!
Make-Ahead Tips & Meal Prep Ideas
One of the best things about this recipe is how easy it is to prep ahead—perfect for busy mornings or party planning.
Here’s how to plan ahead:
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Chop and macerate the fruit filling the night before, then store it in the fridge
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Cut and prep your pastry dough in advance and store it between sheets of parchment
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Assemble the roll ups completely and refrigerate overnight—they’ll be ready to bake fresh in the morning!
Have extra filling? Use it in mini tarts, hand pies, or even as a topping for toast or oatmeal.
Once baked, the roll ups can also be sliced and frozen, making them ideal for grab-and-go snacks or a sweet treat tucked into lunchboxes. With just a little planning, these roll ups can be your new go-to for everything from weekday cravings to elegant brunches.
Troubleshooting Common Issues
Even simple recipes like these can run into a few hiccups. Here’s how to avoid the most common pitfalls:
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Too soggy? This usually happens when the fruit releases too much liquid. Make sure you drain the macerated fruit well before assembling.
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Too tart? If your cranberries or rhubarb are especially sharp, add a touch more sugar or mix in a diced sweet apple for balance.
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Roll ups falling apart? This is likely due to overfilling or rolling too loosely. Use a light hand with the filling and roll tightly, sealing the edges.
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Burning at the edges? Tent foil loosely over the baking tray or reduce your oven temp slightly and bake a few minutes longer.
Remember, even if they don’t look perfect, they’ll still taste amazing. Embrace the rustic charm—and the learning curve!
FAQs
Can I use frozen rhubarb and cranberries for this recipe?
Yes! Frozen fruit works beautifully—just make sure to thaw and drain thoroughly before using. Excess moisture can make the dough soggy.
How do I make these roll-ups gluten-free?
Use a certified gluten-free pastry dough or make your own using a gluten-free flour blend. The filling itself is naturally gluten-free.
Can I use phyllo dough or crescent rolls instead of puff pastry?
Absolutely! Crescent roll dough gives a softer, bread-like finish, while phyllo results in a crisp, flaky texture. Just brush phyllo layers with melted butter or oil before rolling.
Can I turn this into a larger strudel or pie?
Definitely. Spread the filling on a whole sheet of dough, roll it up like a log, and bake for a beautiful fruit strudel. You can also line a tart pan and create a rustic fruit pie.
How do I make this ahead for a party?
Assemble the roll ups and refrigerate them up to 24 hours ahead. Bake just before serving for fresh, warm results that’ll wow your guests.
Fun Presentation Ideas
A big part of the charm of these roll ups is how adorable and festive they look when served creatively!
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Dust with powdered sugar for a snow-kissed look
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Drizzle with icing made from powdered sugar and lemon or orange juice
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Stack them in spiral shapes on a cake stand for a beautiful centerpiece
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Serve on wooden boards or rustic trays with fresh fruit and herbs for a farmhouse brunch feel
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Wrap a few in parchment and tie with twine—perfect as edible gifts or party favors
For brunch parties or holiday spreads, consider labeling each roll up with mini flags or chalkboard signs. Little details make a big impact, especially when your guests can’t wait to grab a second helping.
Rhubarb & Cranberry Health Benefits (Brief)
This recipe doesn’t just taste good—it comes with a few sneaky health perks too!
Rhubarb is rich in vitamin K, which supports bone health, and contains fiber and antioxidants that may help with digestion and inflammation.
Cranberries are well-known for their urinary tract health benefits, thanks to their high level of proanthocyanidins. They also support immune health and are packed with vitamin C.
Both fruits are naturally tart, meaning you can use less sugar while still getting bold flavor. That makes these roll ups a slightly smarter indulgence—especially when compared to heavier, cream-laden desserts.
While these won’t replace your multivitamin, they’re a sweet way to sneak in more fruit—one delicious bite at a time.
Rhubarb Cranberry Roll Ups
Equipment
- Mixing bowls
- Baking sheet
- Parchment paper
- Knife & cutting board
- Pastry brush (optional)
- Small saucepan (if making glaze)
Ingredients
- 1 cup fresh or frozen rhubarb chopped
- 1 cup cranberries fresh or frozen
- ⅓ cup granulated sugar adjust to taste
- 1 tsp orange zest
- ½ tsp cinnamon
- 1 sheet puff pastry or 1 tube crescent roll dough
- 1 tbsp melted butter optional, for brushing
- Coarse sugar or powdered sugar for topping
- Optional: 2 tbsp cream cheese, 2 tbsp chopped walnuts
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, combine rhubarb, cranberries, sugar, cinnamon, and orange zest. Let sit for 10–15 minutes to macerate.
- Drain excess liquid from the fruit mixture to prevent soggy pastries.
- Roll out pastry dough and cut into 8–10 rectangles or triangles, depending on the type of dough used.
- Spoon a small amount of filling onto the wide end of each piece of dough.
- (Optional) Add a small dollop of cream cheese or a sprinkle of chopped walnuts on top of the fruit.
- Roll up each piece tightly and place seam-side down on the baking sheet.
- Brush tops with melted butter and sprinkle with coarse sugar if desired.
- Bake for 18–22 minutes or until golden brown and bubbly.
- Let cool for 10 minutes before dusting with powdered sugar or drizzling with glaze. Serve warm or at room temperature.
Notes
- Fruit Swap: You can substitute half the rhubarb or cranberry with chopped apple or raspberries for a different flavor profile.
- Dough Choice: Crescent rolls yield a softer finish, while puff pastry gives a crisp, bakery-style texture.
- Storage: Keep leftovers in an airtight container for up to 4 days, or freeze for 1–2 months.
- Glaze Idea: Mix ½ cup powdered sugar with 1–2 tsp citrus juice for a simple drizzle.
- Serving Suggestion: Pair with whipped cream, vanilla yogurt, or a warm cup of tea.
Nutrition
Final Thoughts & Reader Invitation
There’s something so comforting about baking with fruit, especially when the result is as beautiful (and tasty!) as these Rhubarb Cranberry Roll Ups. Whether you’re a seasoned baker or just getting started, this recipe is an easy win.
If you try this at home, don’t forget to tag us on social media—we’d love to see your creations!
Looking for your own twist? Add your favorite fruit or flavor and make it your own.
What’s your go-to fruit roll-up combo? Let us know in the comments—we’re always inspired by our fellow kitchen creators!
