2 1/2 c. rhubarb, cut very sm.
2 c. brown sugar
Biscuit dough (crescent roll dough works fine)

Put 1 1/2 cups brown sugar into a buttered 8 inch square pan. Add 1 cup water and heat to boiling. Make a rich biscuit dough and roll to 1/3 inch thick. Spread rhubarb on the dough and sprinkle remaining 1/2 cup sugar over it.

Roll dough, rhubarb and sugar jelly roll fashion. Cut in slices about 1 1/2 inch thick. Put in brown sugar, syrup, cut side down. Put piece of butter on each piece. Bake at 450 degrees for 25-30 minutes.