HOME SCIENCE

Ashburton Guardian, Volume 58, Issue 35, 20 November 1937, Page 9

HOME SCIENCE

MODERN HOUSEKEEPING. WHAT TO DO WITH RHUBARB. (By an Otago University Graduate.) A' woman told nio the oilier day that she had so much rhubarb she did not know what to do with it. When I asked her what she did with it, I was informed that it was stewed, and =>erved plain or with pastry in pie form. Do you do the same thing? Here are some of the dishes I prepare from mine. Rhubarb Fool. 1 pint milk. l-Bth teaspoon salt. 240 z. sugar. }oz. cornflour. 2 eggs. £ teaspoon vanilla. lihuba.rb. i cup whipped cream. Heat the milk to boiling point. Add it gradually to the egg yolks which have been beaten with the cornflour, salt and half the sugar. .' Cook over boiling water until thick. Cool and combine with egg whites beaten stiffly with the remaining sugar. Add an equal quantity of strained rhubarb pulp and J cup cream. Serve cold. Rhubarb Pudding. £lb rhubarb. 1 egg. 2oz. sugar. 2oz. butter. 2oz. ground rice. 2oz. flour. Stew the rhubarb with the sugar, then place in the bottom of a casserole. Cream the butter and sugar, add the well-beaten egg, ground rice and flour. Beat well, cover the rhubarb with this mixture and bake half an hour in a quick oven. It is delicious hot or cold. Open tarts made with rhubarb fillings are very easily made. First make and line a pio plate with pastry, then pile in rhubarb and banana filling, and cook it. Rhubarb and Banana Filling. 2 cups rhubarb (pulp and juice). 2 bananas. 2oz. flour. 2 egg yolks. 2 dessertspoons sugar. 1 lemon rind (grated). 1 teaspoon butter. Mix the flour and sugar to a paste with some rhubarb juice. Add the remainder of rhubarb pulp and juice and lemon rind. Bring to the boil, stirring well. Boil for three minutes,, then remove from heat, and cool slightly. Mash the bananas and add with the butter and egg yolks. Cook the filling again, without letting it boil, then cool it before adding to the pie. Cover it with meringue or cream before serving.