AN APPETITE APPEAL

Wairarapa Times-Age, 1 July 1938, Page 4

AN APPETITE APPEAL

RHUBARB RECIPES. How welcome the brilliant red of rhubarb stalks appearing in the market—which heralds Spring! And if one has a row of the sturdy plants growing in the garden it will be even more thrilling to go out and cut this first fruit of the season. Rhubarb, or pie plant—by whatever name it is locally known—offers its tart freshness almost before winter has gone. This flavoursome fruit not only answers the appetite appeal for something new, but also forecasts and ushers in the season of other luscious fruits to come. Sauce The family will like rhubarb sauce made by cooking 1J cups sugar with 2 cups diced rhubarb over a low fire until the fruit is clear and soft. And for a change sometimes add 1 cup raisins Rhubarb Conserve Rhubarb conserve is a delicious winter sweet, and may be put away in sealed jars, or in glasses covered with paraffin. Cook until very thick 2 cups diced rhubarb 2 cups sugar 1 cup raisins Brown sugar used occasionally instead of granulated will give a rich and different flavour. A plentifully sweetened fresh rhubarb pie made with rich double crust is a real treat. But for a delightful variation, try— Creamed Rhubarb Pie 11 cups sugar 11 cups rhubarb cut in small pieces lj tablespoons flour 3 tablespoons water 2 tablespoons butter 2 egg yolks Mix all ingredients thoroughly and bake in one crust 10 minutes at 450 deg F, and at 350 deg F, until rhubarb is tender. Spread a meringue made from the two egg whites and return to oven to brown delicately, at 250 deg F.