1 qt. rhubarb, 1/2 cup sugar
Wash rhubarb, do not peel, cut into 3/4 in. pieces; cook with sugar, on the back of the stove until juicy; then stew till tender.
1 qt. rhubarb, 1 tablespn. lemon juice, scant 2/3 cup sugar, 1/4 cup water
Cook all together.
Put rhubarb in baking dish with sugar and lemon juice as for stewing, with or without a little water. Cover and bake until tender.
It is said that if young cherry leaves are scalded and the juice added to cooked rhubarb, it will impart the flavor of cherries to the rhubarb.