COMPOTE OF RHUBARB.
Wash, and wipe, but do not peel, th« rhubarb and if very young and tender cut v.to 2in lengths, but i£ full grown and thick cut it into lin lengths For a pound of rlnibaorb boil, 7oz of sugar (if young and I forced lOoz if full grown) in half a pint of water for 10 minutes. Then put in the rhubarb, and lot it simmer very gently until tender without being m the least broken. Lift the pieces cut carefully as they become 1 cooked through, and lay them in ft glass I dish. Dissolve in the syrup two teaspoonfuls* 1 of feelatine, and boil it fox two minutes. Thea pcur it out to cool. Colour with two or three ! drops of prepared cochineal, and pour the tyiup over the fruit. This compote is nice with blanc mange or a mould of rice. By using more gelatine it may be made in jelly form and shaped m a mould.
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Bibliographic details
Otago Witness, Issue 2762, 20 February 1907, Page 66
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163COMPOTE OF RHUBARB. Otago Witness, Issue 2762, 20 February 1907, Page 66
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