Cassell's dictionary of cookery

Butter a pie-dish thickly, and cover the bottom with a layer of bread-crumbs haK an inch thick. Place upon this a layer of rhubarb washed and cut into one-inch lengths, and sprinkle some moist sugar over the fruit. Fill the dish with alternate layers of fruit and bread, and be careful that the sides of the dish are walled with bread-crumbs ; let bread form the topmost layer. Lay three or four little pieces of butter here and there on the top of the pudding, and bake in a moderate oven. When time is a consideration the bread may be freed from crust, and laid in the pie-dish in thin sUces without being crumbled. Time, half an hour to one hour, according to size. AVhen the rhubarb is soft the pudding is done. Probable cost of rhubarb, 5d. to 8d. per bundle. Rhubarb and Lemon Jam {see Lemon and Rhubarb Jam). Rhubarb and Orange Jam.— With a pint of rhubarb skinned, cut small, and shaken down, put three oranges, and three-quarters of a pound of loaf sugar. Peel the oranges, and cut half the rind into thin strips, as if it were to be made into marmalade. Pare the white pith from the oranges, and cut them into thin slices, carefully removing the pips. Put the cut-up oranges, the rhubarb, and the requisite quantity of sugar into a preserving-pan, and boil the jam over a moderate fire until a little wiU jelly when laid on a plate. Remove the scum as it rises, and stir the fruit to keep it from burning. Put the jam into jars, and when it is cold cover in the usual way. Time, three-quarters to one hour from the time the jam boils. Probable cost, 6d. to 8d. per pound. Rhubarb, Blanching of. — The advantage derived by blanching the stalks of rhubarb for culinary purposes are considerable. " They are twofold, namely, the desirable qualities of improved appearance and flavour, and a saving in the quantity of sugar necessary to render it agreeable to the palate, since the leaf-stalks, when blanched, are much less harsh than those grown under the full influence of light, in an open situation." Rhubarb may either be blanched by earthing up the roots early in spring, or by using earthen pots or covers, as in blanching seakale. Rhubarb, Compote of . — Champagne or forced rhubarb is much the best for this dish, so far as appearance is concerned. Wipe or wash, but do not peel the rhubarb, and cut it into three-inch lengths. For a pound of fmit boil a quarter of a pint of water with six ounces of loaf sugar for ten minutes, put in the rhubarb, and lot it simmer very gently until it is tender without being in the least broken. Lift the pieces out carefully as they become done enough, and lay these in a glass dish. Boil the syrup for a minute or two, and pour it out to cool. Colour with two or three drops of cochineal, and pour the syrup over the fruit. This dish is an excellent accompaniment to rice moulds or blancmawgp. and, owing to its bright BHU (731) EHU colour, adds greatly to the appearance of the table. When more convenient, the rhubarb may be baked instead of boiled, but equal care should be taken that the rhubarb does not fall to pieces. Time to simmer, ten minutes or more. Probable cost of rhubarb, 5d. to 8d. per bundle. Sufficient, one bundle for three moderate-sized dishes. Rhubarb, Compote of (another way).