RHUBARB DISHES

Wairarapa Times-Age, 19 October 1939, Page 10

RHUBARB DISHES

THESE ARE GOOD FOR YOU. “No, there’s nothing definitely wrong, but I just feel out of sorts.” That and similar remarks are heard over anti over again in spring-time, when the change of seasons and lowered resistance to colds and. other ailments pioduce feelings, of lassitude and a general lack of vitality. At such times, rhubarb is invaluable for toning up the blood and clearing up the system and consequently the skin. Here are a few unusual ways of serving it to make it at once more palatable and more interesting. Rhubarb Jelly. One and a-half tablespoons gelatine, 1 cup cold water, 1 cup boiling water, lemon juice, 1J cups stewed rhubarb, sugar to taste, cream. Soak gelatine in cold water, add boiling water, mix well; add rhubarb, sugar and lemon juice. Pour into wetted mould, chill, turn on to serving dish. Decorate with whipped cream. Rhubarb Toffee Pudding. One and a-half bunches rhubarb, 6 oz. shortcrust, 6oz. brown sugar, 3oz. butter, ginger. Grease piedish thickly with butter, sprinkle over half the sugar, pressing it well in. Make pastry, cut one-third off, roll out larger piece and line dish. Add half the rhubarb cut into small pieces, then the sugar, then rhubarb. Sprinkle in half a teaspoon ground ginger. Cover with remainder £>f pastry and bake in moderate oven for one hour. Turn out and serve with cream. Note: Suetcrust can be used in place of shortcrust, lining basin with it, then steam two and a-half hours. Rhubarb Meringue. One pound rhubarb, Jib. sugar, 4 eggs, 1 lemon. Steam rhubarb with half the sugar till tender. Strain off the juice and rub rhubarb through a strainer. Put juice into saucepan and reduce to one gill. Add to the rhubarb all puree. Stir in the yolks of eggs and grated lemon rind. Pour into a greased fireproof dish. Bake for 15 minutes. Beat whites, add the sugar. Spread over the rhubarb. Bake in slow oven till meringue is set. Serve hot or cold. Rhubarb Tart. Shortcrust, ljlb. rhubarb, sugar, lemon juice, grated orange rind. Wipe, trim and slice rhubarb. Make . shortcrust. Cut one-third off. Roll out ; larger piece and line deep sandwich ■ tin. Pack in the rhubarb. Sprinkle ' well with sugar, lemon juice and orange rind. Roll out remainder of pastry and cover. Glaze. Sprinkle with sugar. Bake in hot oven 12 to 15 I minutes, lessen heat, and cook 20 min- > utes longer. Serve hot or cold with . cream or custard.