Tasty Rhubarb Recipes

Radio Record, Volume VIII, Issue 17, 2 November 1934, Page 63

Tasty Rhubarb Recipes

PHE following recipes will be found useful, as. at present the rhubarb is particularly nice. Rhubarb jelly is pretty and easily made. Take a small bundle of rhubarb, 40z. sugar, $oz. of leaf gelatine, the grated rind of a lemon, and half a pint of water. Wipe the rhubarb with a cloth, cut into short lengths and gently stew with the water, sugary and lemon rind. When tender; rubthrough a sieve. Dissolve gelatine in two tablespoons of water and strain into the rest of the ingredients. Turn into a wetted mould and keep in a cool place until set. Serve with whipped cream. _ Rhubarb Conserve: Six pounds rhubarb, six pounds sugar, two lemons, 4lb. almonds. Wipe and _ ' cut rhubarb and let stand 24 to 36 hours before boiling. Slice lemons very finely, removing pips; and. soak all night in a_ little water (sufficient to cover). Shred the almonds and boil all together for one hour. Rhubarb and Banana Amber: Take two bundles of rhubarb, four large bananas, four oz. castor sugar, four oz. of cake crumbs, two eggs, and some finelycrushed macaroons. Wipe rhubarb, and cut into inch lengths. Peel and slice bananas. Steam together with very little water and enough sugar to sweeten, until tender; then rub all through a sieve. Next stir in the cake crumbs and the yolks of eggs; butter a pie-dish and put in the preparation and bake in a moderate oven for about 25 minutes. Whisk up stiffly the whites of the eggs with two oz. castor sugar. Spread this on the cooked fruit, and sprinkle with the crushed macaroons. Return the dish toa fairly hot oven for 10 minutes or so to set and_ slightly brown the surface. Delicious cold with whipped cream.-Mrs. C.G.R,, Taumarunui.