Rhubarb Rosettes - cooking recipe

Ingredients

3/4 c. sugar
1 c. water
2 to 3 c. rhubarb, coarsely chopped
1 (3 oz.) box strawberry gelatin
2 c. flour
1 Tbsp. sugar
3 tsp. baking powder
pinch of salt
1/3 c. butter
1 egg, beaten
2/3 c. milk

Preparation

Simmer sugar and water together 5 minutes.
Pour into buttered baking dish, 9 x 12-inch.
Mix sliced and chopped rhubarb with strawberry gelatin and set aside.
Sift together flour, sugar, baking powder and salt.
Cut butter until crumbly.
Beat egg with milk and stir into flour mixture to make a soft dough.
Turn onto floured surface and roll out to 13 x 9-inch.
Brush with melted butter.
Add any juice from rhubarb mixture to syrup in baking dish.
Spread rhubarb over dough and roll up like a jelly roll. Cut into about a dozen slices and place a top of syrup.
Bake 30 minutes at 350\u00b0.
Serve with cold milk or ice cream.