Strawberry Rhubarb Rolls

1 1/4 C. granulated sugar
1 C. water
2 C. sifted all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 C. butter or margarine
1 egg, beaten
2/3 C. light cream
Melted butter
1 C. sliced fresh strawberries
2 C. finely diced rhubarb

Combine 3/4 cup sugar and 1 cup water in a pan and boil for 5 minutes. Pour into a 9-inch square pan.

For shortcake, mix together the flour, baking powder, 2 tablespoons sugar and salt. Cut in the butter until mixture is like coarse crumbs. Combine egg and cream and add to dry ingredients, stirring only to moisten. Roll dough into a 9 x 15-inch square. Brush with melted butter and top with berries and rhubarb. Sprinkle with 1/3 cup sugar. Roll this lengthwise, like you would a jellyroll and cut into 12 slices. Place on top of syrup in square pan and bake for 25 to 30 minutes at 450�F. Serve warm.

If you like more syrup, make extra and tint with a drop of red food coloring and a dash of almond or strawberry flavoring. Pour over top.

AUTHOR: Linda