The month of June is rhubarb and strawberry month… Grandma’s Pring Rolls
1) Mix water and sugar in a (4-cup) measure and microwave to dissolve sugar ; pour into a 9” x 13” baking dish.
2) In a bowl, mix flour, baking powder and salt. Cut in shortening until well mixed. Add milk and mix with fork until all is wet.
3) Turn onto a lightly floured surface and knead delicately, about 20 times. Roll into a rectangle, 10” x 12”.
4) Spread rhubarb and strawberries on the biscuit dough. Sprinkle with sugar and cinnamon and drops of margarine. Roll on long length and seal edge. Cut in twelve slices of 1 inch each. Lay flat in the dish containing the syrup.
5) Bake at 450 F for 25-30 minutes. Serve warm with cream.
Food for thought : The finest gifts are the ones we tie with our heartstrings.