The Coolidge examiner., 1933-06-23
Hints for Those
Fond of Rhubarb
Delicious in Combinations,
or Served Without
Additions.


delicious rhubarb are always in or
der. The following methods are set
forth by a recognized expert:
Fresh rhubarb pie plant and spring
were once synonymous. Now, like
most other vegetables and fruits, its
city season is long extended both by
shipments from warmer places and
by hothouse forcing. Early summer.
however, does bring a drop in Grice
and puts ii into the class from which
1t rose.
Every town backyard used to have
its own supply of pie plant" some
of it pretty sour and tough, but
which when cooked with plenty of
sugar made a sauce or pie whose
tang seemed just what we needed
for that jaded appetite.
Rhubarb of today is lovelier in
color, with its deep pink contrast to
the light green of the stalks. The
skin is usually so tender that it
need not be removed, and therefore
color may be preserved during cook
ing. To keep the color, and keep the
pieces in shape, there are two best"
ways to cook rhubarb one is to
bake it with sugar in a covered cas-
serOle-the other is to cook it over
hot water in a double boiler.
Some people like to serve rhubarb
hot. although ] think the average
person likes the sauce cold. There
may be the addition of raisins dur
ing the last few minutes of cook
ing, or the combination of the cold
sauce with sliced bananas or oranges
or with cooked prunes. Rhrbarb
cut in small pieces and chilled in
its syrup makes a good foundation
for fruit cup, with any other fruits
you may like to nse.
Most puddings made with rhubarb
are best hot, it seems to me, as ii
Is with those made of apples. In
fact, almost any good apple recipe
can be adapted to rhubarb with the
use of some extra sugar. There is
brown betty, bread and butter pud-
ding, or tapioca pudding.
Rhubarb, with its tartness, makes
good component of marmalade-
the more elaborate conserves. Sweet
er fruits. such as pineapple or cher
ries. and sweet oranges, contrast
well with 1t. 1t can so often be found
at such low price that 1t makes
an economical foundation for other
more expensive fruits.
Rhubarb pie is associated in my
mind especially with American cook
ing, although probably in its tart
form it may be found in other coun-
! tries. l do not seem to remember
having it any place but in this coun-
try, when it was combined with pas
try. Individual shortcakes with rhu-
barb sauce are surely an American
origination. A few strawberries add
color and form to this dessert.
While we probably do not give it
the enthusiastic welcome which was
given it by our ancestors, who were
deprived of fresh fruit all the win
ter, we still give it our apprecia-
tion. By the way. suppose rhubarb
Is really vegetable, as the tomato
is really fruit, but we nevertheless
use them to the contrary.
Steamed Rhubarb.
4 cups rhubarb
| / cup sugar
Wash rhubarb and cut into inch
pieces without removing the skin.
Cover with boiling water. let stand
five minutes, drain, add the sugar
and cook in top of a double boiler
over hot water or in covered bak-
ing dish In the oven until soft. Less
sugar is needed if rhubarb is scalded
according to these directions. If the
rhubarb is very young and tender 1t
need not be scalded.
Rhubarb and Pineapple.
Take equal parts of rhubarb, cut
IN one-inch pieces, and fresh pine
apple diced. Add two cups of sugar
to one quart of fruit. Let stand one
or more hours. Place in saucepan.
let heat slowly until sugar is dis
solved and cook without stirring un-