This section is from the book "Around-The-World Cook Book", by Mary Louise Barroll. Also available from Amazon: Around-the-world cook book.
Rhubarb, 7 pounds, Sugar, 7 pounds, Figs, 2 pounds, Ginger-root, 1 large piece.
Cut the rhubarb in 3/4-inch lengths, and pour on it the sugar, and then let it stand overnight.
In the morning add the cut-up figs, and boil.
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