Rhubarb Rosy Swirls - cooking recipe

Ingredients

1 1/2 c. sugar
1 1/4 c. water
1/4 tsp. lemon juice
1 Tbsp. butter
2 c. Bisquick
3 c. finely diced rhubarb

Preparation

Make a\tsyrup of sugar and water.
Cook to a thin syrup and add the
lemon
juice
and\tbutter.
Pour
this into a 9 x 12-inch pan.
Mix
2
cups\tof Bisquick as directed on box for biscuits. Roll
dough
into a rectangle about 1/4-inch thick. Arrange 3 cups finely cut rhubarb on dough and roll up like a jelly roll.
Cut into
9 to 12 pieces and place in the syrup. Sprinkle with\tsugar and
bake
at
400\u00b0 to 425\u00b0 until nicely browned.
Serve with cream or ice cream.
Best served warm.