TRY THESE RECIPES

Hawke's Bay Herald-Tribune, Issue 204, 14 September 1937, Page 11

TRY THESE RECIPES

DIFFERENT WAYS T0 COOK RHUBARB The feturn of the.rliubarb season will bo very welcome to liousewives who have been liaving a difficult problem thinking out ways to include fruit on the menu and as this fruit will bo in great demand a few recipes would probably be hel-pful. STIfWED RHUBARB Here is the correct way to stew young forced rhubarb. Wipe one pound of rhubarb withi a damp clotli— do uot remove the skin, then cut it into incii [engths. Boil a, small teacupful oi water with 5oz sugar for five minutes to make a syrup. Th'en add the rhubarb and gently si'mmer until solf but unbroken. The rind of a lemon or two o'r tbree cloves added wlien eookiug gives a delicious flavOur. Another way to cbok rhubarb is to pnt it .in a piedisli, j'oUr ' ov'er the sugar syrup, and leav it'iii a modefate oven until aoi't. it is a go'od pliin to tio a picco of double parciihient paper over tho top of the 'dish. . Tlie oid-iashioned way of cooking rhubarb is to cut it iiito'inch lengtbs, put it into a stone jar, sprinkle well with demerara sugar and then stand tlie jar m a moderate oveu until the rhubarb is soft. Water must not be added as the sugar will extract the juice. This is. really the, most • jdehcioils way of stewilig rhubarb, • The rhubarb is unbroken and you have a most delicious thick syrup; PARTNERED WiTH EIGS The sweetness of flgs combines with tart rhubarb to make this excellent fruit mould. Gently stew piuts oi cut-up rhubarb with ^-lb sugar for twenty minutes. Add £lb cut-up tigs, and simmer i'or haif an hour. Dissolve bo z gelatine in "a Jittle oi the juice, and stir into the pan. Pour into a mould and Jeave to set. Turn out and serve with cream or custard, or spike with blanched almonds, RHUBARB ROLLS Rhubarb rolls are, nuvel and a]>pefcising. Make a short crust with Jlb flour, ^lb lard, half a teaspooniul oi baking powder, a pincli of salt, u teaspooniul of castor sugar, and coltf water to make a stiff dough. Roll out on a lloured board and cut into strips 4 inches long and 2 iiielies wide. Wipe and cut the young rhubarb into uslightly shorter iengths and lay thein on the strips of pastry. Sprinkle with sugar, damp the edges of the crust, roll up and pincli the edges together. Brush the tops with beaten egg and sugar and bake iu a quick oven for tifteen minutes. i rhubarb jam Wipe and trim the sticks of 41b of rhubarb, then cut thein into evensized small pieces. Put into a preserving pan and heat slowly until some of the juice comes out. Add 4lb of loaf sugar, dissolve slowly and bring to the boil. Bruise 2oz of kunp ginger and add tliis, .also tbe tliinly sliced peel of two lemons. Boil gently for about an hour and a half or until it will seb when tested ; then remove tlie ginger and pot. Tie down when cold.