Heat up the milk.
Add the fat to the warm milk.
Sift together the dry ingredients and add the milk.
Roll-out the pie shell in a rectangular shape.
Spread the rhubarb over the rolled-out pastry.
Sprinkle with sugar.
Make a roll.
Cook in the oven at 220°C (450°F) for 30 to 40 minutes.
Combine the water, brown sugar and sugar to make a syrup.
Pour this syrup over the roll.
Yield: 6 servings.