SAUCE:

1 1/2 c. sugar
1 tbsp. all-purpose flour
1/4 tsp. ground cinnamon, rounded
1/4 tsp. salt
1 1/2 c. water
1/3 c. butter
1 tsp. vanilla extract
Red food coloring

DOUGH:

2 c. all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
2 1/2 tbsp. cold butter
1/2 to 3/4 c. milk

FILLING:

2 tbsp. (1/4 stick) butter, softened
2 c. finely chopped fresh or frozen rhubarb (see note)
1/2 c. sugar
Ground cinnamon

Preheat oven to 350 degrees. Prepare sauce first. In a small saucepan, combine sugar, flour, cinnamon and salt. Gradually mix in the water and add the butter. Bring to a boil over high heat and cook 1 minute. Add the vanilla and, if desired, enough food coloring to tint the mixture of deep pink. Let cool.

Prepare the dough. In a medium mixing bowl or food processor bowl, combine the flour, sugar, baking powder and salt. Cut in or process in the butter until the mixture resembles small corn niblets. Add the milk and mix quickly - do not over mix. Gather dough into a ball and roll out on a floured board or cloth to a 12 x 10 inch rectangle.

Spread the dough with the softened butter, and arrange rhubarb on top. Sprinkle sugar over all, and dust liberally with cinnamon. Roll up from the long side and place on a cutting board, seam side down. With a sharp knife, cut the roll into 12 slices. Arrange cut side up on an oiled 3-quart flat glass baking dish. Pour cooled sauce over top of dumplings. Bake for 35 minutes, until the dumplings are puffy and golden brown. Serve with heavy cream, if desired. Serves 12.

NOTE: Frozen rhubarb can be substituted. Do not thaw before arranging on dough. Cook the same length of time.