THIS WEEK— RHUBARB

Chronicle (Levin), 15 August 1946, Page 7

THIS WEEK— RHUBARB

SOME TESTED KECIPES Rhubarb ancl Raisin Tart .Ma ko a sweet. " biscuit pastry" witli jjb. oi: buttor or subslitute, 2oz. sugar, tiie yolk of oue egg and 1 tableapoon of water, ilb. flour, sifted witli I teaspouu of baking powder, a pinck of salt and a teaspoon of lemon juiee. Boften togetlier tke butter and sugar, add tlie egg-yolk and water, theu the sifted fiour, ete. Line a greased pie-disli with pastry, prieking it liere and tliere witb a i'ork. llave ready sufficient rhubarb eut in small pieces, and raisins all mixed togetlier with a little brown sugar and u pincli of grouud ginger. lieap tliis fruit mixture upon tiie pastry, covcr witk more pastry, making a liole in the centre. Bake in a jnoderate oveu until Ihe rluibarli is cookeil and the pastry well browned. Brush over with the white of egg. Bprinkle witli sugar and serve with eustard. Rhubarb Upsicle Down Cake T\\ o eups of brown sugar, 21b. of rhubarb, 2 lablespoons butter or substitute, 1 eup of sugar, 1 eui> of niilk, 1 egg, 1 teaspoon oi vanilla, A teaspoon of salt, 1 tablespoon of baking powder, 2 eups of ti our. Cream brown sugar and 2 tablespoous of butter and line Ihe bottoin of a i/aking dish. Cover with the rhubarb eut in sinai l pieees. Mix tlie other ingredients as for a plain eake. Pour batter over the rhubarb and bake at 350 deg. froni -15 to 60 ininutes. Berve with a hani sauce. Rhubarb Dumplings Sift togetlier 1 eup of ilour, 2 teaspoons oi baking powder and, J teaspoon of snlt. Ntir in A eup of niilk and water tmd mix to a smootli batter. Measuring in seant tablespoous, plaee it on top of the stewing fruit. Cover the saueepai? and Itoil for 1(1 ininutes. fclerve :it onee with the rhubarb over the duiiiplings. Tnis niakos 8 to 1U dumplings. Rhubarb Betty VI ix 1 eup of eliopped rhubarb. 1 eup of sugar and A teaspoon of einnanion. tlrease ti baking disli. But in u laver of fruit niixture and a layer of stale l.rt-aderunilis. liepeat tliis until the pan is full. Cover with eruiubs and dots oi butter. Btike at 350 deg. F. for 45 ininutes. Serve with lemon sauee. Orange and Rhuharh Marmalade Allow an equal weig'ht of rhubarb and oranges; eut up the rhubarb, leaving (in the skin. Sliee tlie oranges erosswise very thinly. Measure oranges and add times the bulk of eold water. Cook until the ritid is teuder — about 1 liour. Add the rhubarb and cook until teiuler. Measure and add Ihe quantity of sugar. Cook until a little dripped on ti eold plate is of jelly-like eonsisteney. Rhubarb Conserve Four lbs. of rliubarb, llli. of seeded raisins, 51bs. of sugar, 2 oranges, 1 lemon. Wash and peel stalks of rliubarb in liu. jiieees. Hui in pnii, .'iprinkle with sugar, add raisins and graled riiul and juiee of oranges and lemon. Mix, cover and let slaud A liour. Plttee on range, bring to boiling point and let simmer for 45 ininutes, stirring almost eouslantly. Fill jelly glasses with mixture, eool and setil. Boil'ed Rhubarb Pudding Make a good suet erust witli j ! I ». oi liour, !>/. of grated suet, 1 teaspoon baking powder and a pincli of salt. Add itlso 1 heaped teaspoon of ground ginger. .Mix to a lighl dougli with eold valer and roll out. Line ti greased basin with ihis erust, saving enough to covcr tlie top. Fill tlie basin with rhubarb eut in sinai! leuglhs and mixed witli tiboul 2oz. sultanas and ,'!o/.. brown sugar. Cover witli tlie pastry top, tio a doulde layer /f grease-proof paper and steam i'or 5 hours. Serve with eustard.