Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1918-06-07
RKUBARB IS One
OF BEST PLANTS
Advance Guard of Many Good
Things in Way of Fresh
Fruits and Vegetables.
YOUNG LEAVES ARE TENDER
Expert of Department of Agriculture
Relates Her Experience in Making
Delicious Dishes-Sorne Recipes
Are Given.

I always hail with delight the first
tender stalks of rhubarb that grow in
my garden. They are the advance
guard of so many good things in the
way of fresh fruits and vegetables
that the spring and summer bring to
US.
Even the back yard or city garden
can have its clump of rhubarb. l find
It one of the most useful plants in my
garden. By cutting out the bloom
stalk before it natures and pulling the
stalks often I have good rhubarb all
summer. If neglected too long the leaf
stalks become woody, but the young
leaves in the center Of the crown will
be tender and disable all summer. The
leaf area should not be reduced too
much by harvesting, as it will weaken
the root and reduce the harvest the
following year. Even when fruits come
do not forget the rhubarD, and in pre-
serving time it repays me for my care
by saving me money.
Making Preserves.
Strawberries and raspberries are
usually expensive to buy by the crate
for preserving, but / make preserves,
using from one-third to one-half by
weight of rhubarb. Both raspberries
and strawberries have a decided flavor,
so that the rhubarb is not noticeable.
l allow the rhubarb to cook down
until fairly concentrated before adding
the berries. The result is q delicious
jam or preserve.
From time to time I cut the rhu-
barb and, if it is not wanted for i'm
mediate use, put up few cans for
winter. / have kept some very sue
cessfulIy by cutting into half-inch
pieces, packing in jars and filling to
overlooking with cold water, then seal
ing the jars as usual.
Later in the summer I make few
Jars of rhubarb conserve, cooking the
rhubarb with sugar until concentrated,
then adding nuts and raisins.
When rhubarb made its appearance
this spring / resolved to find a way to
use it without using more than my
share of sugar. I have found that by
using corn strip I can make rhubarb
sauce successfully.
Rhubarb Sauce.
Wash the rhubarb and cut in half
inch pieces. Put three cupfuls of the
cut rhubarb in a saucepan with two
tablespoonfuls of water and cook for
FIVE minutes. Add one and one-half
cupfuls of corn strip and cook to-
gether until the rhubarb is tender.
If you desire a sweeter sauce,
tablespoonful or so of sugar will help.
One of my favorite desserts is rhu-
barb tapioca.
Rhubarb Tapioca.
Soak q half cupful of pearl tapioca
in two cupfuls of water until soft. Put
I'm double boiler and cook until clear,
adding more water if necessary. Add
a half taaspoonful of salt and stir il
two cupfuls OF rhubarb sauce. When
cool add a teaspoonful of vanilla.
Chill and serve with cream.
Another favorite of mine is rhubarb
scalIop. 1 save all leftover mullins or
biscuits made from the wheat substi-
tutes and grind them into crumbs.
These I use as a basis for scalloped
dishes.
Rhubarb Scallop.
Wash tender rhubarb stalks and cut
into pieces about an incn long For
each cupful of crumbs use cupful
and a half of the cut rhubarb. If the
crumbs are very dry, moisten slightly