Rhubarb Compote

Young rhubarb cut in finger lengths, placed in enameled pan covered with cold water, slowly brought to the scalding (not boiling) point, then drain. Measure the scalded water, and add to it a pound of sugar to each pint, boil together till of a thin syrupy nature, then pour over the rhubarb.

Rhubarb Pie

Line the sides of pie dish with short paste, cut the rhubarb into half inch thick pieces, sprinkle well with sugar, a little grated nutmeg and lemon rind, just a little water, cover with short paste, egg wash the top, bake and serve.

Rhubarb With Custard

Cut the rhubarb into finger lengths, place it in an enameled pan, adding sugar and a few strips of candied lemon peel, a little water, place the pan in a slow oven and let simmer till done without breaking the fruit; serve with a spoonful to each portion of thin boiled custard, flavored with vanilla.

Rhubarb Jam

Wash the young rhubarb and cut into pieces about an inch long, do not peel it, weigh, and to each pound allow three-quarters of a pound of granulated sugar, boil in a porcelain lined kettle, bringing slowly to the boil, then boil and stir continually for forty-five minutes, fill into Mason jars, screwing the lids on tight.

Rhubarb Jelly

Wash the young rhubarb and cut it into inch lengths, put the cut fruit into a stone crock, put on the lid, stand it in the bain marie, and heat slowly till the fruit is soft; now put a small quantity at a time into your jelly bag, and squeeze out all the juice.

Measure the juice, and to each pint allow one pound of granulated sugar. Turn the juice into a porcelain lined kettle, and stand over a brisk fire. Put the sugar into earthern dishes and stand in the oven to heat. Boil the juice rapidly and continuously for twenty minutes, then turn in the sugar quickly, stirring all the while till the sugar is dissolved. Dip jelly tumblers into hot water, watch the liquid carefully, and as soon as it comes to the boil, take it from the fire and fill the glasses.

Rhubarb Fritters

Take pieces of the rhubarb from the compote of a preceding recipe, dip in frying batter, fry in deep, hot lard, drain, dust powdered sugar over; serve with rum sauce.

Rhubarb Meringue

Wash young rhubarb, then cut it into inch lengths; fill a pie dish with the rhubarb, sugared alternately with slices of stale sponge cake; bake in a moderate oven about half an hour, then cover with a meringue sprinkled with colored sugar; return to oven and bake till of a light fawn color.