Although this dish looks complicated, it is actually quick and easy to make. Scone mix is used to make a dough, then rolled up into a Swiss roll with rhubarb, sliced and arranged on top of more rhubarb, before being baked. It has the perfect balance of sweetness and tang. Serve with lashings of custard, cream or ice cream. It's perfect for dessert on the cold winter nights.
This recipe I have now made several times adapting it each time. I leave out the spices as my family is not keen on them. Made it also with gooseberries, leaving out the cranberry juice and just using a sugar/ water syrup. It always looks fantastic when baked. - 09 Sep 2012
I was delighted to find this recipe - it's just come out of the oven; I've had a taste and I'm even more delighted. I was concerned that the rhubarb wouldn't be cooked but it's all perfect. I didn't have cranberry juice, so I did as the other reviewer suggested and just used a sugar syrup,. To be honest, I'm not convinced that the recipe even needs it. I shall it without the syrup next time. - 30 Mar 2013
GREAT RECIPE, VERY TASTY - 01 May 2010 (Review from Allrecipes US | Canada)