Stewed Rhubarb

Ingredients

• half a pound of the small forced rhubarb
• quarter of a pound of powdered sugar
• a wine-glassful of water

Method

1. 1

   Cut rhubarb into half-inch pieces; place in a pan with sugar and water; cook until tender and serve cold.

Nutrition per serving

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 94. The excerpt below is the record exactly as published.

quarter of a pound of powdered sugar ; set them over the fire, occasionally shaking the pan round till boiling, and then pour them into a basin to cool. Should the syrup be too thin, which will bo the case if the fruit be too ripe, drain the fruit from it ; reduce it by boil- ing, and when cold, pour it again over the fruit. Strawberries may be used instead of raspberries. No. 379. — Stewed French Plums. Put half a pound of French plums into a pan, with half a pint of water, the rind half a lemon, cut thin, two cloves, and 164 VEGETARIAN COOKERY, an ounce of sugar ; simmer about twenty minutes, and when cold, take out the lemon and cloves. No. 380. — Stewed Greenoaoe.s. Cut twelve gi-eengages in halves, and take out the stones, then put them into a pan with quarter of a pound of sugar, the juice of a lemon, and a little water ; set them over a slow fire, shaking the pan round occasionally, till the fruit is tender, but not mashed ; when cold, arrange them in a dish, and pour the syi’up over. Other plums may be done in the same way. No. 381. — Stewed Green Gooseberries. Put a pint of green gooseberries into a pan, with two ounces of sugar and a little water ; place them over the fire, and when tender, but not broken, pour them into a basin, and serve cold. No. 382. — Stewed Oranges. Peel four oranges, carefully scraping off as much of the pith as possible ; divide each orange into eight entire pieces, with- out breaking the skin with which they are divided ; put them into a pan with quarter of a pound of powdered sugar and the juice of another orange ; set them over a slow fire, and when the syrup becomes sufficiently thick to adhere to the pieces of orange, put them into a dish or basin, and when cold, arrange them in a circle on a glass dish. No. 383. — Stewtsd Peaches. Put half a pound of loaf sugar, broken in small pieces, into a pan, with quarter of a pint of water ; then set it over the fire and boil to a thickish syrup ; cut four ripe peaches in halves ; lay them carefully in the boiling syrup, and simmer two minutes ; then carefully remove them wth a colander-spoon on to a hair sieve to drain ; take off the skins, and arrange the peaches neatly on a dessert-dish ; reduce the syrup to a proper consistency, and when cold, pour it over them. Unripe peaches should be done in the same manner as Apricots (No. 374). VEGETARIAN COOKERY. 16.* No. 384. — Stewed Pears. Peel six middling-sized pears ; cut them in two and take out the cores; put them into a pan with quarter of a pound of powdered sugar, the juice of a lemon, the thin rind cut into strips, and very little water ; set them on a slow fire, and stew till tender ; put them into a basin, and serve when cold- No. 385. — Stewed Pears, Pare the fruit and cut out the blossom end with a sh knife. To two pounds of fruit allow half a pound of sugar anu a pint of water. BoU the water and sugar to a syrup ; then put in the fruit, with some lemon-peel and cloves ; cover, and let them stew gently till the pears look red and are tender. The large baking pears are the sort usually used for this purpose. Any of the common baking pears are very good, when pareu and stewed in a cool oven, with as much water (in which the peel of the pears, some apple parings and cores have been boiled) as will just cover them, allowng two pounds and a half of sugar to a peck of fruit ; cover with a plate that will fit inside the stewpot, and tie a paper over. No. 386. — Dried Pears. Peel half a peck of any kind of large baking pears ; put them in a large jar, with two pounds of sugar and three pints of water ; stew them in a moderate oven tUl tender, but not soft ; then take them out, and let them remain a few days ; boil the syrup again, and pour it upon them ; let them remain a day or two longer; then drain away the syrup, and lay them on dishes or tins,’ to dry in a cool oven. No. 387.— Stewed Pine-Apples Peel the pine-apple rather thickly, leaving no black spot upon it ; make a syrup with half a pound of loaf sugar, broken in pieces and put into a pan with half a pint of water ; cut the pine-apple into round slices, quarter of an inch in thickness ; 166 VEGETARIAN COOKEUV. put them into the syrup, and let them boil ten minutes ; take them out with a colander-spoon ; reduce the syrup till rather thick, and pour it over the pine-apple, and serve cold. No. 388. — Stewed Rhubarb, Cut about half a pound of the small forced rhubarb into pieces half an inch in length ; put it into a pan, with quartet of a pound of powdered sugar and a wine-glassful of water

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