Serves: 12
Total Calories: 353

Sauce:
2 cups rhubarb thinly sliced fresh
2/3 cup sugar
2/3 cup water
* See note below.
1 1/2 cups sugar
1 1/2 cups water
3 cups flour sifted
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup sugar
1/2 cup butter or margarine
1 cup milk
3 tablespoons butter or margarine, melted
3 cups rhubarb thinly sliced fresh
vanilla ice cream or whipped cream (optional)

* Combine rhubarb, sugar and water cook until rhubarb is tender, about 7 to 10 minutes. Set aside. Rolls and Filling: Heat oven to 450° F. Combine 1 1/2 cups sugar and water in saucepan cook 5 minutes. Pour syrup into a greased 9 x 13-inch baking pan. Sift together flour, salt, baking powder, and 1/3 cup sugar. Cut in 1/2 cup butter or margarine add milk and stir lightly. Knead to shape roll into 12 x 18-inch rectangle, 1/3 -inch thick. Brush with 3 tablespoons melted butter or margarine evenly cover with rhubarb. Roll from 18-inch side as for jelly roll. Cut roll into 1 1/2 -inch slices and place in syrup in baking pan, cut side up. Bake 40 minutes, basting frequently with sauce. Rolls are done when golden brown. Serve warm with optional vanilla ice cream or whipped cream.

Nutritional Facts:

Serves: 12
Total Calories: 353
Calories from Fat: 95

More Recipes from the Fresh from the Garden Cookbook:
Chocolate Strawberry Or RaspberryRoll
Cold Raspberry Soufflé
Fresh Rhubarb Rolls
Raspberry Pudding With Cream
Raspberry Sherbet
Rhubarb Cream
Rhubarb Meringue Dessert
Strawberries In Mounded Cream
Strawberries In Sherry Creme