Stewed Rhubarb
From A year's cookery, 1880
Serves 1
Early rhubarb need not be peeled; older rhubarb must have the skin removed. Best served with cream.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 154. The excerpt below is the record exactly as published.
Stewed Rhubarb. — Wash the rhubarb and cut it into three-inch lengths. For one pound of fruit make a syrup by boiling a quarter of a pint of water with six ounces of loaf sugar till clear. Put in the rliubarb and simmer it very gently till it is soft without having fallen. As the pieces become tender lift them one by one carefully into a glass dish, and when all are done pour the syrup out to cool. Add two or three drops of cochineal
Cook this with the app: pantry check, scaling, and the assistant.