Rhubarb is not a fruit but the stalk of the plant and as its acid is oxalic, it is a somewhat questionable article of diet. At all events it should not be used freely.

Stewed Rhubarb

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.

Stewed Rhubarb, No. 2

1 qt. rhubarb, 1 tablespn. lemon juice, scant 2/3 cup sugar, 1/4 cup water

Cook all together.

Baked Rhubarb

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.