Two methods of stewing rhubarb are in practice, the one to select depending on the way it is preferred. In one method, which keeps the pieces whole, the sugar and water are brought to the boiling point before the rhubarb is added, while in the other, the rhubarb is cooked with water until it is soft and the sugar then added.
(Sufficient to Serve Six)
- 2 c. sugar
- 1/2 c. water
- 1 qt. cut rhubarb
Mix the sugar and water in a Saucepan and bring to the boiling point. Wash the stems of the rhubarb and cut into inch lengths. Add the rhubarb to the sirup and cook until it is tender enough to be pierced with a fork. If desired, a flavoring of lemon peel may be added. Turn into a dish, allow to cool, and serve.
If the other method is preferred, cook the rhubarb with the water until it is soft and then add the sugar.
Woman’s Institute Library of Cookery, Vol. 5
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)