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Fresh Rhubarb Roll


1 1/2 c. sugar
1 1/2 c. water
3 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/3 c. sugar
1/2 c. shortening
1 c. milk
3 tbsp. melted butter
3 c. cut rhubarb


Combine sugar and water; cook 5 minutes. Pour into greased 13"x9" baking pan. Make biscuit dough by sifting together flour, baking powder, salt and 1/3 cup sugar. Cut in shortening. Add milk and stir lightly. Knead on floured board. Roll into a 12" square, 1/3" thick. Brush with melted butter. Spread dough with cut rhubarb and roll as for a jelly roll. Cut into 1 1/2" slices and place in syrup in pan. Bake at 450 degrees for 40 minutes. During baking baste with sauce made by cooking together 1 cup of cut rhubarb, 1/2 cup sugar and 2/3 cup water. Serves 8.

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