RHUBARB RECIPES

NZ Truth, Issue 1141, 13 October 1927, Page 15

RHUBARB RECIPES

Delightful Dishes For Summer

Rhubarb pie may be very good when hot, but many people prefer it cold, especially if the weather is warm. Either hot or cold, it is a healthy dish and custard and cream make an excellent addition. To make a pie, take one bundle of rhubarb, 2oz. butter and sugar, one large egg and 2ozs. flour. Stew the rhubarb without adding water, sweeten it to taste, and put it m a pie-dish. Add the eg-g and beat well, then stir m the flour. Cover the rhubarb with the mixture and bake m a moderate oven for about 30 minutes. Baked rhubarb pudding is another tasty dish and enables one to turn slices of stale bread and butter to good account. Besides the stale bread and butter, a bundle of rhubarb, 4ozs. sugar 1 pint milk and two eggs are necessary. Wipe the rhubarb and stew it with the sugar, keeping it as dry as possible. niiiiiHiiiiHiiiiuiiimiiiiiiiiKiiiniiiiiimiiiiiiiiiiHirtiiiMßKKiiimiiiimiimiiiitr

Grease a pierdish and put bread and butter at the bottom. Cover with the rhubarb and add more bread and butter. Beat ' the eggs and add the milk, then pour into the dish. Bake m a moderate oven till firm. Rhubarb Gateau is made -with one bundle of rhubarb, sugar to sweeten, rind of half a lemon, 1 stale madiera cake, 2 eggs, 1 pint of milk and nutmeg. Wipe and cut up the rhubarb and stew it with about 4ozs. sugar, the lemon rind cut thin and very little water. Cut the top off the cake and scoop out the centre, leaving a wall about 2in. wide. Put m the hot rhubarb, replace the top of the cake and pour the syrup over. Make the custard by beating the eggs and sugar and adding the milk. Pour into a double saucepan and stir till it is thick enough to coat the back of the spoon. When it is cold and thick, pour it over the gateau.