RHUBARB RECIPES.

Hawera Star, Volume XLVII, 17 December 1927, Page 17

RHUBARB RECIPES.

The cooking of rhubarb is an extremely simple af.air, but there are two things to be remembered. First.—As it contains a good deal oi water and needs to be cooked in its own moisture.

Second. —Bhubard’s chief charm is its pleasant, fresh flavour; thereiore, it must lie quickly cooked in order to preserve this freshness. BhubarU sauce.-—Two cupfuls of rhubarb, . two-thirds ot a cupful of sugar. Wash the rhubarb thoroughly and cut it into lin. pieces without peeling. Place in the top of a double saucepan and cook until soft, stirring occasionally. When corked add the sugar, stirring, until dissolved. Cool. Pineapple and Bliubarb Jam. —One cupful of shredded pineapple, fresh or tinned, cooked till tender; four cupfuls of rhubarb, cut- in lin pieces; half an orange (juice and chopped rind); three and a half-cupfuls oi sugar; a quarter of a cupful of chopped nuts. Combine all the ingredients, except the nuts, mix well, cook over a low flame until the juices start to 'flow. Boil rapidly until thick and clear. Add nuts. Put info jam jars and seal up. Bliubarb Marmalade. —One lemon, two oranges, 4lb rhubarb, lib. seedless raisins and 31b sugar. Eemove the juice from the lemon and oranges and add to the rhubarb, the latter cut into small pieces. Grate the rind of the lemon and oranges and chop the seedless raisins finely, then add to the rhubarb. Mix and allow to stand for half an hour. Add tlie sugar, and bring to the boil and simmer one hour, stirring frequently. When the mixture becomes thick, pour into hot, sterilised pots and allow to stand until cool. When set tie down.