RHUBARB RECIPES

Wairarapa Times-Age, 25 September 1940, Page 8

RHUBARB RECIPES

THE HOUSEWIFE SHOULD TRY THESE. A MUCH MALIGNED FOOD. Rhubarb is one of those much-mal-igned foods which owe their reputation for dullness to uninspired cooking. Rich in vitamins it is good for young and old, but is often so unappetisingly presented that a dislike for it contracted in childhood may last in later years. Actually there is no reason why it should not take its place among the favourite desserts. It is inexpensive—an important, consideration where the family is large—and will very shortly be easilj' obtained in large quantities. Rhubarb should be a very welcome change in every household so try preparing it in one of these many delicious ways. Remember that rhubarb should never be stewed. Steam it in an enamel basin standing in boiling water. The taste will be better and it will not become mushy. Rhubarb and Raisin Pudding. Take 21bs rhubarb, juice of 2 oranges, 31b seeded raisins, 6oz sugar. Method: Cut up the rhubarb in short lengths and place in a fireproof dish. Add the sugar, orange juice and raisins. Cover with a lid and cook in a moderate oven for one hour. Add a little water if necessary. Cook and serve with custard sauce.

t Rhubarb Almond Caramel Pudding, a Eatter: Quarter cup butter, j 1 cup a sugar, 1 egg, H cups self-raising flour, s i teaspoon salt, J teaspoon ginger, 1 2 cup rhubarb juice, .1 bunch rhubarb. Caramel: Quarter cup butter, J cup sugar, 2oz blanched almonds, dash of sale. Two cups water and 1 cup sugar for syrup to cook rhubarb. Caramel: Melt butter in a heavy pan. Add sugar, stir till melted. Add shredded almonds and salt. Pour into pie-> dish. Cook rhubarb in 2 cups water and J cup sugar'till tender, pour over . caramel. Then cover with a batter r made by creaming the butter and J sugar. Add beaten egg. Stir in the j" sifted flour, salt and ginger alternate- , ly with the rhubarb juice. Beat lightly j until thoroughly mixed. Bake in a [ moderate oven 30 minutes. Turn out , while hot and serve upside down on ( a plate with cream or custard. ■ Rhubarb Flummery. One bunch rhubarb. 6oz sugar. 1 pint ’ water, white 3 eggs, squeeze lemon ■ juice, 1 tablespoon castor sugar, .1 tea- : spoon ground ginger. Wash rhubarb and cut into inch lengths; make a syrup of sugar and water; add rhubarb and cook till quite soft; rub through a sieve, add lemon juice and ground ginger and a few drops of carmine to colour pink, if necessary. Have whites of eggs stiffly beaten. Add to them the castor sugar ' I and when rhubarb is quite cold, stir them lightly in. Heap on a glass dish ■ and serve with a custard made from 'the yolks of eggs. Rhubarb Sauce. Take 31bs rhubarb, pint vinegar, 11b sugar, |lb onions, loz salt, pinch cayenne pepper, 3 teaspoonfuls turmeric, 2 teaspoonfuls mustard. 6 cloves. Method: Peel and cut the rhubarb in short lengths; peel the onions and cut up. Put both into a pan with a little of the vinegar, salt, cloves and pepper and boil gently for about an hour. Then pass through a sieve, return the mixture to the pan, add the remains of the vinegar and sugar and bring to the boil. Lastly add the turmeric and mustard mixed with a little vinegar to make a smooth paste. Boil gently about 5 to 1 hour, until thick. Cook a little, • then bottle and cork tightly. Excel- , lent served as a change from tomato , sauce with cold meat. , Rhubarb Jam. ! Take 61b rhubarb (weight when . peeled and cut into cubes). 611 b sugar, 1 lemon, 3oz preserved ginger. Method: Cut the ginger into very small pieces, and quarter the lemon, j removing all pips. Cut the rhubarb f into cubes, then place all the ingre- ] dients into a basin and steep for 2 days. ■] Then boil for 35 to 40 minutes, remove c the lemon and pot in the usual way. f Rhubarb and Pineapple Conserve. c Take 211 b rhubarb, I medium tin of 1 pineapple (crushed or cut very small), ? 41b sugar. Method: Wash and cut the rhubarb , into small pieces and put them into a preserving pan with the juice from the tin of pineapple, and simmer gently until the fruit is quite tender. Add the , pineapple and the sugar. Stir until it 1 boils, then stir and boil rapidly for 20 c minutes or until a little poured on a v cold plate will set