“TO SET BEFORE THE KING”
RHUBARB CREME.
(By “Olive.”) Six or eight rhubarb stalks, 1 quart of water, 1 cup of pearl barley, 1 stick of cinnamon, Boz of granulated sugar, 1 tabiespoonful of raspberry jam or jelly, 1 tablespoonful of currant jam or jelly, 2 tablespoonruls of cornhour. Wash the pearl barley; wipe the rhubarb, but do not peel, and cut into small pieces. Put the barley, rhubarb and water into a sauce-pan and simmer for one hour. Put the cinnamon stick into the simmering mixture for about five minutes (then wash and dry it thoroughly for similar uses). Strain the mixture through a colander into a saucepan pressing through as much as possible, add sugar and jams, bring to boil, add cornflour mixed with a little water. As soon as mixture thickens it should be taken off the fire and beaten with a fork for a few minutes to prevent the creme from toughening. Pour into the dish from which it is to be served, sprinkling a little castor sugar over to prevent a skin forming. Leave till next day or at least eight hours.
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Bibliographic details
Hawke's Bay Tribune, Volume XIX, Issue 282, 13 November 1929, Page 10
Word Count
187“TO SET BEFORE THE KING” Hawke's Bay Tribune, Volume XIX, Issue 282, 13 November 1929, Page 10
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