Rhubarb-Cranberry Roll-Ups

Ingredients

• 2 cups fresh rhubarb, diced
• 1 cup dried cranberries
• 1/4 cup honey
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon sea salt
• 1/2 cup water
• 1/4 cup cornstarch

Directions

1. In a small saucepan, combine the rhubarb, honey, cinnamon, nutmeg, and salt. Cook over medium-low heat, stirring occasionally, until the rhubarb is soft and the mixture is thickened, about 10 minutes.
2. Add the cranberries, stir to combine, and cook for an additional 2 minutes.
3. In a small bowl, whisk together the water and cornstarch. Add to the rhubarb mixture, stirring to combine. Continue to cook for an additional 3 minutes, stirring occasionally, until the mixture is thickened and bubbling.
4. Remove from the heat and let cool for 10 minutes.
5. Scoop the mixture into 8 small circles on a parchment-lined baking sheet. Roll each circle up tightly and place seam-side down on the baking sheet. Refrigerate for at least 1 hour before serving.

Interesting Facts

• Rhubarb is a vegetable, but it is typically cooked and eaten as a fruit.
• Rhubarb is a great source of vitamin C, potassium, and dietary fiber.
• Cranberries are an excellent source of vitamin C and dietary fiber.