RHUBARB AS A TONIC.

Matamata Record, Volume VII, Issue 586, 1 December 1924, Page 3

RHUBARB AS A TONIC.

Don't the young pink stalks of rhubarb which first appear on tho market make you feel that you must have some? This tart fruit has been a boon to many a family which has had a. monotonous winter diet. Nowadays in nearly all sections of the country, we have a wider selection of food than formerly but we welcome rhubarb, with the same enthusiasm. It is a real spring tonic—one of nature's gifts to people who are not always wise in their use pf fruits and vegetables. If the rhubarb is scalded, it will require less sugar, but even so, it needs a good deal of sweetening. One woman says she always puts in all the sugar her conscience will allow her, then shuts her eyes and puts in some more!

One way to cook rhubarb is to cut into small pieces, scald it, and cook it in the top of a double boiler until tender, then add sugar to taste. In this way the colour and shape of the pieces of fruit are retained. Rhubarb is a natural laxative. AnotVr natural laxative is bran. Those two foods together ar<> wonderfully healthy. Cook the rhubarb and add crumpled bran. Or a bran botty can he made, using rhubarb instead of apples. Rhubarb has an Interesting history. ' It was brought to England Volga in 157.'5—but it was :wo centuries before it was more than a garden cuiiosity. In I.SIO a Deptford market gardener sent some to London but could find no customers for it. To-day is is considered common "garden sass." CORN FLAKE BROWN BETTY. Line a buttered pudding dish with oorn flakes. Then put. in a layer of stewed rhubarb; dot with butter, continue using alternate layers of oorn flakes urn! rhubarb until the dish Is full, endinsv with corn flakes on top. Babe in a moderate oven.