Stewed Rhubarb

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 40 min Total: 40 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (3)
Instructions (7)
  1. Remove the leaves and cut the other end of the rhubarb crosswise and skin it.
  2. Cut it into pieces of about two inches long.
  3. Put it into a saucepan (either earthenware or enamelled).
  4. Allow a small teacupful of sugar to each three or four sticks of rhubarb.
  5. Add half a teacupful of water.
  6. Put over a brisk fire for forty minutes, when the rhubarb should attain a rich red colour.
  7. This can be used either as stewed rhubarb or put into a pie.
Original Text
Stewed Rhubarb Remove the leaves and cut the other end of the rhubarb crosswise and skin it. Cut it into pieces of about two inches long. Put it into a saucepan (either earthenware or enamelled) and allow a small teacupful of sugar to each three or four sticks of rhubarb. Add half a teacupful of water, put over a brisk fire for forty minutes, when the rhubarb should attain a rich red colour. This can be used either as stewed rhubarb or put into a pie.
Notes
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