Rhubarb De Luxe
Dear Aunt Daisy, This is a delicious way to cook rhubarb, and as it is plentiful just now, I thought someone may be glad of it. When I cook it in the ordinary way our children practically refuse to eat it; but there is no trouble when it is done by this method: Half a pound of rhubarb, rind of half an orange, % cup sugar, 42 cup water, 1 teaspoon sago, 1 egg. Boil all together in saucepan, except egg. When rhubarb is soft, beat with fork, and add stiffly-beaten egg white. Use the yolk for custard. "Interested Listener," Carterton,
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19540820.2.43.2.3
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New Zealand Listener, Volume 31, Issue 787, 20 August 1954, Page 23
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103Rhubarb De Luxe New Zealand Listener, Volume 31, Issue 787, 20 August 1954, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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