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Rewund Murabba (Stewed Rhubarb)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 152. The excerpt below is the record exactly as published.
Rewund Murabba. (Stewed Rhubarb). Clean and cut sticks of rhubarb into two-inch lengths. Place the pieces in a pan. Cover closely and stew very gently at the side of the fire or in the oven till tender. After which pour in sufficient very strong sugar syrup
Cook this with the app: pantry check, scaling, and the assistant.