Rhubarb Roll

Syrup:
1 c. water
1 c. sugar ( either brown or white)

Biscuit Dough:
2 c. flour
1/4 c. powdered milk(omit if using fresh milk)
1/2 t. salt
1 T. sugar
2 1/2 t. baking powder

Cut in
1/3 c. fat to the flour mixture with fork or pastry cutter.
Add:
1/2 c. water or milk

Put mixture on floured board and knead lightly.  Roll out  to about 15 x 8 inches.
Spread with:
2 cups cut up rhubarb OR half rhubarb and half raspberries or strawberries.
Sprinkle with 1/2 c. sugar and 2 T. cinnamon.
Roll up like a jelly roll.
Cut into 10-12 equal pieces.

Pour the syrup into a glass baking dish about 6 x 10.  Place pieces cut-end down in hot syrup.
Bake at 400ºF for 25-30 minutes.