In small saucepan, combine sugar and cinnamon.
Add rhubarb, 1/2 cup water, and food coloring.
Cook and stir till mixture boils; cook 2 minutes more.
Stir in butter.
Pour rhubarb sauce into 2 cup baking dish or 2 individual casseroles.
Spoon Biscuit Topper over bubbling hot sauce.
Bake at 400Â° for 25 to 30 minutes.
Serve with light cream.