Rhubarb should be peeled and cut in two-inch lengths, and cooked with only water enough to cover the bottom of the kettle, with half a pound of brown sugar to each pound spread over the top and the steam shut in. It burns easily, and should be cooked at the side of the range or set upon a brick, till the sugar dissolves with the juice to form a syrup.

Line the pie pans with puff paste, made not very rich, fill with the stewed rhubarb and place broad strips of paste, cut with a paste jagger across and bake; or use the plain pie paste and bake with a top crust.

Cost of material - Rhubarb 5, sugar 5, crust 5: 15c. for 2 pies, cut in 8 or 10.