RHUBARB RECIPES.

NZ Truth, Issue 998, 10 January 1925, Page 14

RHUBARB RECIPES.

. Following are two attractive ways of using rhubarb, which is one of the most wholesome of fruits:—

Rhubarb Compote — lib of young rhubarb, 4oz of granulated sugar, one orange, half a gill of water. Wash and cut the rhubarb into short pieces. Put the sugar, water, and thinly-peeled rind of the orange into a, pan (aluminium or enamel), stir until the sugar melts, then boil fast to a ; syrup. Strain or remove the orange peel. Add the strained juice of the orange and the rhubarb, cover the pan, and cook over very low heat or m a moderate oven until' the rhubarb is soft, but not broken. Young and forced rhubarb generally retains a pretty pink color when cooked, but a few. drops of cochineal or carmine improve the color when the plant is older. The rhubarb may be cooked aihd served m ,a fireproof glass casserole, after making the sugar syrup as above.

a Rhubarb and Ginger Jam — Rhubarb and ginger jam is really very delicious and is a great favorite with the children. The ingredients are lib of loaf sugar and half a teaspoonful of ground ginger to every pound of fruit. Wash the rhubarb, peel it, and cut it into inch lengths. Cook it gently m a preserving pan, with just enough water to prevent it from burning, till it is quite soft. Add the sugar, let it boil, stirring all the time until it is thick. Draw the pan on one side and add the ginger, mixed previously m a cup with a little rhubarb syrup. Boil for a few minutes longer, continuing to stir. Place m pots, and tie on covers when cool. -