Rhubarb Roll

1 1/2 cups granulated sugar
1 1/2 cups water
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup granulated sugar
1/2 cup shortening
1 cup milk
3 tablespoons melted butter
3 cups cut rhubarb

Sauce
1 cup cut rhubarb
1/2 cup granulated sugar
2/3 cup water

Preheat oven to 450 degrees F. Grease a 13 x 9-inch baking pan

 Make sauce by combining sauce ingredients and cooking until rhubarb is done. Set aside.

Combine the 1 1/2 cups sugar and water; cook 5 minutes. Pour into prepared baking pan.

Make biscuit dough by sifting together flour, baking powder, salt and the 1/3 cup sugar. Cut in shortening. Add milk and stir lightly. Knead on floured board. Roll into a 12-inch square, 1/3-inch thick. Brush with melted butter. Spread dough with cut rhubarb and roll as for a jellyroll. Cut into 1 1/2-inch slices and place in syrup in pan. Bake for 40 minutes. During baking, baste with the Sauce.

Serves 8.