Make the dough by mixing Bisquick, shortening, and cream with a fork.

Roll into a rectangle about 1/3" thick on a floured board.

Spread rhubarb evenly over dough.

Sprinkle with sugar and cinnamon.

Roll this up (like making cinnamon rolls) and slice in 1" slices. If it tears in some places just patch it up. It won't matter when baked.  

Place in greased 8x8 baking dish.  

Bring 2 cups water and 1.5 cups sugar to a boil.

Carefully pour this sugary mixture on top of the rolls. The rolls will "float" in the water.

Bake at 350* for 35-40 minutes