RHUBARB RECIPES

Wairarapa Times-Age, 21 September 1938, Page 8

RHUBARB RECIPES

WORTH TRYING. Rhubarb Cream. Take 1| pint packets of lemon jelly, 2oz almonds, J gill water, 2 pints sliced rhubarb, 6oz granulated sugar, 1 gill cream. Steam the rhubarb with the sugar and drain off the juice. Blanch and skin the almonds. Dissolve the quarter of a pint packet of jelly in threefourths of a gill of water, and when cold set a thin layer in the bottom of a plain mould. Decorate it with almonds, halved and dipped in jelly, and when these are set cover them with jelly and set again. Dissolve the pint packet of jelly in the hot rhubarb juice and let it cool, then rub the rhubarb through a sieve and mix it with the jelly. Leave them until the jelly is beginning to thicken, then stir in the whipped cream and chopped almonds, saving a few halved ones. Turn the mixture into the prepared mould, and, when set, dip in hot water and unmould it. Decorate the rhubarb cream with the remainder of the almonds and serve it cold. To steam rhubarb, prepare it in the usual way by wiping the sticks and trimming off the green part. Slice it and measure it, and to each pint of rhubarb allow three ounces of sugar. Put the rhubarb into the top of a double boiler, sprinkling each layer with sugar, then cover the boiler and cook the rhubarb over the hot water till tender.

Rhubarb Cups. Take 1-| pints sliced rhubarb, 4oz granulated sugar, 1 whole egg or 2 yolks, barely -J pint milk, vanilla flavouring, 2 tablespoonfuls desiccated coconut, 1 dessertspoonful castor sugar, hundreds and thousands, cream. Cook the rhubarb with the granulated sugar, drain off the juice, save a few pieces for decoration, and rub the fruit through a sieve. Beat up the egg or egg-yolks, heat the milk and add it to them, stir in the castor sugar, and cook this custard over hot water till it is thick, keeping it stirred. Add the coconut and flavouring to taste. Let it get cold, then mix it with the rhubarb pulp. Stir in as much rhubarb syrup as . required, but be careful not to make the mixture too thin. Serve the rhubarb mixture in custard glasses and decorate with whipped cream (sweetened and flavoured to taste), and hundreds and thousands, and a few whole pieces of cooked rhubarb.