RHUBARB RECIPES

Wairarapa Times-Age, 12 September 1938, Page 8

RHUBARB RECIPES

SOME TASTY DISHES. Rhubarb Charlotte. Take 111 b. rhubarb, 4oz. brown sugar. 2oz. butter, pinch bicarbonate of soda, slices of bread. Clean the rhubarb and cut up into four-inch lengths. Soak in a basin with a good pinch of bicarbonate of soda and water to cover. Then drain it, and stew in a little sugar and water until tender, but not “mushy.” Sprinkle a little brown sugar in the bottom of a well-buttered piedish. Line the dish with slices of bread and butter. Put the cooked rhubarb into the dish, cover with bread and butter, and sprinkle with brown sugar. Bake for about forty-five minutes.. Serve either in the dish as it is or turn the charlotte out on to another dish, and put under the grill until the top browns.

Rhubarb and Banana Surprise. Take 6 sticks rhubarb, 3 bananas, lib. suagr, J pint water, | teaspoonful baking-powder, 2oz. butter, 2oz. sifted sugar, 2 eggs, 4oz. flour. Cut up the rhubarb and place it in a greased pie-dish. Add the sugar, slice the bananas, and place on top. Add half a p int of water. Cream the butter and sugar. Add the eggs and lastly the flour and baking-powder. Pour over the fruit and bake for half an hour. Serve cold with sifted sugar on top. Rhubarb Fool. Take 6 sticks rhubarb, 1 gill cream, 2 tablespoonfuls sugar, 6 sponge biscuits, 1 egg-white. Stew the rhubarb and rub through a very fine sieve. Whisk the egg-white, add the cream, and whisk together. Do not make it too thick. Fold in the rhubarb puree. Serve in individual glasses with sponge fingers. Scalloped Rhubarb. Take 3 cupfuls rhubarb, 1 cupful castor sugar, 2 cupfuls soft breadcrumbs, 1 lemon, 1 teaspoonful grated nutmeg, 2 tablespoonfuls butter, 1 cupful water, grated orange rind to taste, | teaspoonful ground cinnamon. Melt the butter and mix with the crumbs. Mix sugar, spice, grated lemon rind, and orange to taste. Put quarter of the crumbs in the bottom of a buttered fireproof dish, then add half the rhubarb. Sprinkle with half the spiced sugar, then cover with another quarter of the crumbs. Put in remainder of rhubarb, sprinkle with remainder of spiced sugar. Mix together lemon juice afid water or half lemon juice and half orange juice and water, sprinkle over dish, put remainder of buttered crumbs on top. Cover closely. Cook for three-quarters of an hour in the oven, then uncover and brown quickly. Rhubarb and Raisin Pudding. Take 21b. rhubarb, juice 2 oranges, i lb. muscatels, 6oz. sugar. Cut up the rhubarb in short lengths and place in a fireproof glass dish. Add the sugar, orange juice, and seeded raisins. Cover with a plate and cook in a moderate oven for one hour. Add a little water if necessary. Cool and serve with custard sauce. Custard Sauce. Take loz. cornflour, Joz. sugar, J pint milk, 1 egg. Heat the milk, reserving a little to blend the cornflour. When almost boiling, add the blended cornflour, stirring all the time. Cool. Whisk the egg well and add, cook for a few minutes (without boiling) and serve hot or cold as desired. Rhubarb Snow. Take 4. large sticks rhubarb, 4oz. sugar, 1 lemon, 1 gill cream, 3oz. cornflour, 2 tablespoonfuls coconut, 1 pint water. Cut up the rhubarb and stew with one pint of water till tender. Rub through a hair sieve. Return it to the pan and add the sugar, lemon juice and rind, and the cornflour, blended with a little water. Boil for five minutes. Pour into a mould rinsed out with cold water and leave to set. Serve with cream and sprinkle with coconut. Rhubarb Custard Pie. Take 1 cupful stewed rhubarb, | teaspoonful flour, 3 egg-yolks, 1 cupful castor sugar, :! cupful milk, 1 teaspoonful lemon essence to taste, shortcrust. Line an open pie-dish with shortcrust, building*”up edge as prettily as possible. Beat stewed rhubarb till fine in a basin. Stir egg-yolks, flour, essence, sugar, and milk also into the rhubarb. Turn mixture into lined dish. Bake in a hot over for half an hour. Serve with cream. Sussex Rhubarb Tart. Take 3 cupfuls rhubarb, 1 cupful castor sugar, loz. flour, 1 teaspoonful butter, Jib. plain pastry. Wipe and chop the rhubarb into equal-sized pieces. Sift sugar and flour into a basin. Line a low pie-dish with plain pastry and spread it evenly with half the flour and sugar. Add rhubarb. Pour over remainder of flour and sugar. Dab with butter. Brush edges of pastry with cold water, then place pastry cover on top. Decorate and bake from forty to forty-five minutes in a quick oven.