Rhubarb Compote (another way)

Ingredients

• a pound of rhubarb
• six ounces of powdered sugar
• a quarter of a pint of water
• a tea-spoonful of isinglass or gelatine

Method

1. 1

   Cut rhubarb into half-inch pieces, place in a stewpan with sugar and water.

2. 2

   Shake over brisk fire until tender, lift out carefully, and pile in a glass dish.

3. 3

   Dissolve isinglass in syrup, color with cochineal, and pour around the fruit when cold.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1520. The excerpt below is the record exactly as published.

ubarb, Compote of (another way). — Cut a iDOund of rhubarb into pieces half an inch long, and place these in a stewpan with six ounces of powdered sugar and a quarter of a i)int of water. Shake the saucei:>an over a brisk fire until the fruit is tender, lift it out carefully, and pile in the centre of a glass dish. Dissolve in the syrup a tea-spoonful of isinglass or gelatine, colour wth two or three drops of cochineal, and when it is cold pour it round the fruit. Time to simmer the fruit, ten minutes or more. Probable cost of rhubarb, 5d. to 8d. per bundle. Rhubarb, Compote of (another way). — The small forced rhubarb (Mitchell's lioyal Albert) is by far the best. Cut about half a pound of it into pieces half an inch in length, which put into a stewpan with a quarter of a pound of powdered sugar and a wine-glassful of water ; set it over a sharp fire, occasionally shaking the stewpan round, and when c^uite tender pour it into a basin imtil cold, when it is ready for serving ; should the syrup be too thin, add sufficient isinglass to set it, and when cold dress it pyramidically upon the dish. — Soyer. Rhubarb, Compote of (another way).— Boil in a clean preserving-pan five or six ounces of good sugar with a quarter of a pint of spring water. Cut into inch lengths one pound of fresh rhubarb stalks, and simmer them gently in the sjTup, skinnning if necessary. Take rhubarb of the same growth that it may all be sufficiently tender at the same time. Time, ten minutes to boil sj'rup, about ten minutes to simmer rhubarb. Rhubarb Flummery. — Soak a quarter of an ounce of isinglass or gelatine in three table-spoonfuls of cold water for an hour. Cut up one pound and a half of rhubarb into small pieces, and simmer this in as much cold water as will barely cover it, until it is quite soft. Drain oif the juice, put it into a saucepan with the soaked isinglass, and stir until the isinglass is dissolved. Rub the fruit through a sieve, mix the pulp with the isinglass, &c., and add four table-spoonfuls of thick cream. Sweeten according to taste. Stir the flummery over the fire for a few minutes, but do not allow it to boil, pour it into a damped basin, and let it stand in a cool place till set. Turn it out on a glass dish, and send it to table with custard poured round it. Time to boil the rhubarb, fifteen to thirty minutes, according to its age. Probable cost, lOd., if made with gelatine. Rhubarb Fool. — Wash and, if necessarv, peel the rhubarb, and cut it up into small pieces. Put as much as is to be used into a jar which has a closely-fitting lid, with as much sugar as will be required to sweeten it. Set this jar in a saucepan of boiling water, and keep it boiling until the fruit is quite soft. Rub it through a sieve with the back of a wooden spoon, and mix with the pulp as much cream, milk, or tliin cold custard as will make it of the consistency of gruel. Taste it, and if not sufficiently sweet, add a little more sugar. Serve cold in a glass dish. Probable cost, 5d. or 6d. per pint if made with milk. Time, varying with the age of the frmt. Rhubarb Fritters.— Pare five or six rhubarb stalks, and cut them small. Beat a pint of flour to a smooth paste with half a pint of water, add a pinch of salt, a pint of milk, and two well-beaten eggs, then stir the rhu- barb into the batter. Put a large table-spoon- ful of lard or sweet dripping into a thick- bottomed frying-pan. Melt this, and when it is boiling hot, put in the batter by spoonfuls, and keep each spoonful separate. Flatten the tops of the fritters a little, and when one side is brightly browned, turn them over upon the other. AVhen they are done enough drain them, and serve on a hot dish with a little piece of butter, a grate of nutmeg, and a tea- spooirful of sugar over each. Time to fry, three or four minutes. Probable cost. Is. Sufficient for five or six persons. Rhubarb Jam. — Rhubarb jam is most wholesome and useful, but it will not keep for- a great length of time like other preserved fruits. Peel the rhubarb, and cut it up into short lengths. Weigh it, and with each pound of fruit put one pound of sugar, the rind of haK a small, lemon, chopped small, and a quar- ter of an ounce of bitter almonds, blanched and chopped. Bring the fruit slowly to the boil, stir constantly, and skim carefully, then boil it rather quickly until it will set when a little is put upon a plate. Put it into jars, and when it is cold, tie these down in the usual way. If liked, the almonds may be omitted, and the juice of the lemon may be added to the fruit. Time to boil young rhubarb, about three-quar- ters of an hour. Old rhubarb, one hour to one hour and a half, counting from the time the jam simmers equally all over. Probable cost, 6d. to 8d. per pound. Rhubarb Jam (another way). — Take as, much rhul)arb as is required, and cut it into small pieces; then take a pound of sugar to every pound of rhubarb

Cook this with the app: pantry check, scaling, and the assistant.