Strawberry Rhubarb Rolls

1 1/4 cups granulated sugar
1 cup water
2 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 egg, beaten
2/3 cup light cream
Melted butter
1 cup sliced fresh strawberries
2 cups 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 rectangle. 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 degrees 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.