The Washington times., 1905-05-08
SOME OF THE MANY WAYS OF
SERVING THE ACID RHuBAPB
In the EARLY Spring This Fruit Comes as a Re
n1nder of What Summer Has in Store, and Its
Fresh Tartness Is Most Agreeable
Change From Winter Diets
By coRNELIA C. BEDFORD.

In early spring rhubarb comes TO us
as delicate reminder of all that Nature
has in store for us through the summer
months. From the effects of a some
what heavy winter diet and d more
spariAg5 use of the fruit acids the sys-
TEN Graves the fresh tartness which
saucer Of pale green stewed rhubarb
presents. Because of its excessive aela-
ity. it is one OF the fruits which must
undergo cooking, and skilled house
wife can serve it IN many ways, some
Of the best of which we give today.
Stewed Rhubarbs
When very young and fresh the skin
Is thin and tender, so that occasionally
peeIing is unnecessary, At the base of
each stalk. as it is pulled from the root.
is a tough white end from one to two
inches long; this should be discarded, as
II is quite bitter. The lower half is fire.
Quently Fecked with q reddish color;
where the skin can be retained this
pretty time Is impaired to the sauce,
giving a pleasant change in appear
ance. AS the stalks become older they
must be peeled, this is best done By
ioosening the skin at the lower end and
pulling II OF in long thin strips. Cut
the prepared stalks IN inch pieces and
II is ready for use.
At least one cupful Of sugar Will be
needed for each quart or cut fruit-fre-
quently this may prove insufficient The
use of soda has been recon mended by
some economically inclined housewives
bat We cannot indorse the suggestion,
Put fruit and sugar in an agate or por-
celain lined saucepan, add about a tea
spoonful or water TO start the syrup,
cover and stand over a slow fire until
The sugar is dissolved and the fruit ten
der, but not broken. Hard boiling VIII
quickly disintegTate the rhuDarb. giving
a stringy mush which is by no means as
inviting TO the eye OF palate as the ten
ser pieces IN a clear syrup.
Baked RhubaIb.
Prepare in tie same way as for stewed
fhubarb. Put fruit and sugar in layers
in an earthen dish, cover closely and
place in moderate oven until the fruit
is tender.
Rhubarb Tapioca.
Cook one heaping quart of prepared
rhubarb and two scant cupfuls of sugar
In a double boiler until the fruit is
tender, then skin il out into a serving
dish. To the syrup in the kettle add
suf1clent boiling water to make a quart
altogether. When boiling. sprinkle in
two-thirds of a cupful of fine tapioca
and stir frequently until IL has swollen:
then cover and cook until clear. Pour
this over the fruit, chill and serve plain
or with sWeetened cream
4 variation Of this recipe can be made
by skimmlng the fruit into a baking
dish. When the tapioca is cooked, pour II
over the rhuDarb; drop over the top a
tablespoonful OF butter cut into bits
and bake IN moderate oven Tor half an
hour. Serve with a foamy sauce.
Rhubarb Bread.
Prepare two quarts OF rhubarb and
ecok slowly. cutting il in half-inch
pieces, so as 10 avoid stringiness. Stew
with one pint of sugar. adding more If
too tart. When very soft rub through
sieve and return 10 the IRE until at the
boiling Joint. Have ready a number of
slices of tWo-day old bread, buttered
generously. Spread them on q platter
and pour over sufficiently of the hot
sauce TO thoroughly soak them. Add
another layer Of bread. cover with the
remainder of the sauce. Set aside until
cold and serve with cream and sugar.
4 simple, put very good dessert
Rhubarb and Rice.
Prepare and cook two quarts of rhu-
barb Boil one cupful OF rice IN large
Kettle OF salted water for Ten minutes,
then drain and turn into a double boiler.
Add from time To time as much of the
syrup from the fruit as IL viii absorb
cooking until very tender. Mix lightly
with IL the drained pieces OF fruit and
mold in cups. Serve cold, using any
syrup which remains as 4 sauce: or a
cIigtard sauce may be substituted.
Rhubarb Slump.
Peel and cook together until tender,
two quarts OF rbu5arb and two cup
fuls of sugar Mix together one pint of
nour. one-half OF d teaspoonful of salt