1 1/2 c. sugar
1 1/2 c. water

BISCUIT DOUGH:

1/2 tsp. salt
3 tsp. baking powder
3 c. sifted flour
1/3 c. sugar
3 c. rhubarb, cut

SAUCE:

1 c. cut rhubarb
1/2 c. sugar
2/3 c. water

Combine sugar and water for 5 minutes; pour into baking pan. Combine dry ingredients; cut in half shortening. Add 1 cup milk and stir; lightly knead on flour board. Roll into 12 x 1/3 inch thick. Brush with melted butter (3 tablespoons). Spread dough with cut rhubarb and roll as jelly roll. Cut on 1 1/2 inch slices and place in syrup in pan. Bake at 450 degrees for 40 minutes; basting while baking with sauce. Makes approximately 8 servings.