Rhubarb Roll

I love rhubarb!  This is my Great-Grandma Margaret's recipe and one of my family's favorite summer desserts.  The original recipe calls for red food dye and shortening.  I have adjusted the recipe to leave out these ingredients, see my note at the end.  

Syrup

2 C water

1 ½ C sugar

2 T butter

Heat to a boil, and then remove from heat.  Add a few drops of red food coloring.

Dough 

2 C flour

4 tsp baking powder

1 tsp salt

6 T shortening

2/3 C milk

Mix the flour, salt, and baking powder together.  Add the shortening and mix until it forms small crumbs.  Add milk.  The dough will be sticky.  On a floured surface, roll into a rectangle.

Rhubarb

4 C rhubarb

½ C sugar

3 T cinnamon

Mix together.

Put the rhubarb mixture onto the center of the dough and roll up (see picture).  Cut with a knife into 2 inch slices.  Put slices into a 13X9 inch baking dish and pour sauce over the top.  Bake at 350 for 1 hour.

NOTE:  This is my great-grandmother’s original recipe.  I leave out the red food coloring in the syrup.  I also substitute 6 T butter for the shortening and decrease the milk to ½ C.