Recipes > Vegetables > Stewed Rhubarb

Stewed Rhubarb


Wash the rhubarb (if young and tender it will not be necessary to remove the skin), cut into pieces about 1 inch long. To every pound of rhubarb allow 1 pound of sugar. Put the rhubarb into a porcelain or granite kettle, cover with the sugar, and stand on the back part of the fire until the sugar melts. Move forward, let simmer for a few minutes without stirring, turn it out carefully to cool.


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Public School Domestic Science (1898).

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