Rhubarb Tarts

Ingredients

• two and one-half cups
• three-fourths cup sugar
• two tablespoons flour
• one-fourth teaspoon salt
• one tablespoon butter
• a grating of orange rind

Method

1. 1

   Wash and cut rhubarb into half-inch pieces; cover with boiling water and boil five minutes.

2. 2

   Drain juice, sprinkle rhubarb with sugar, sift flour and salt over it, dot with butter and orange rind.

3. 3

   Mix well and turn into a pie pan lined with Rich Paste.

4. 4

   Arrange strips of pastry across the top and bake thirty minutes in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 25. The excerpt below is the record exactly as published.

RHUBARB TARTS If rhubarb is pink, young and tender, simply wash and cut in one-half inch pieces; there should be two and one-half cups. Cover with boiling water and heat to boiling point; boil five minutes. Do not allow it to lose its shape. Drain off all the juice, sprinkle rhubarb with three-fourths cup sugar. Sift over two tablespoons flour and one-fourth teaspoon salt, dot over with one tablespoon butter and a grating of orange rind

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