Rhubarb Flan.
Shortcrust. 3 cups sliced rhubarb. 1 cup sugar. 2 tablespoons cornflower. :|oz. gelatine. Make shortcrust, line greased flan ring placed on greased tin with it. Ornament edges with thumb and forefinger. Prick the centre with a fork. Bake in hot oven till pale brown. Cook rhubarb in very small quantity of water till tender. Pour off any syrup. Add sugar and blended cornflour to the rhubarb puree Stir over heat for a few minutes to cook cornflour. Cool, pour into cooked case. Dissolve gelatine in the syrup and when beginning to set pour over the fruit to form a glaze. Serve cold.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19391023.2.102.3
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Wairarapa Times-Age, 23 October 1939, Page 8
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104Page 8 Advertisements Column 3 Wairarapa Times-Age, 23 October 1939, Page 8
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