2 c. biscuit mix
1/2 c. water
2 c. raw rhubarb, chopped
1/2 stick butter, melted
1 1/2 c. sugar
1 1/2 c. water

Heat sugar and water to dissolve sugar and set aside. Make biscuit dough with mix and water; roll out on floured board about 1/4 inch thick. Brush butter on dough and spread over with rhubarb. Roll this up as jelly roll and slice 1 inch thick. Place rolls close together in baking dish, as biscuits. Then pour water and sugar syrup over top of rolls. Rolls will float to top and when done will have syrup on bottom as topping. Bake in 400 degree oven about 30 minutes or until golden brown as biscuits.