Butter a pudding-dish and cover the bottom an inch deep with fine crumbs. Sprinkle this with bits of butter and lay upon it raw rhubarb that has been cut into thin pieces half an inch long. Scatter over this a dozen raisins, seeded and halved, and two tablespoonfuls of sugar. Cover with buttered crumbs, then more rhubarb, filling the dish to the top, the uppermost layer being crumbs, buttered, sugared, and strewed with a teaspoon-ful of grated orange-peel. Bake, covered, for an hour in a moderate oven. Uncover and brown. Eat hot with sauce.

Rhubarb And Tapioca Pudding

Wash a scant cupful of pearl tapioca and soak four hours in a pint of lukewarm water. It should absorb all the water. Butter a pudding-dish and cover the bottom thickly with sliced rhubarb cut small. Strew upon this a heaping tablespoonful of sugar. Scatter a teaspoonful of chopped raisins over the rhubarb and put half of the soaked tapioca upon it. Dot plentifully with butter, sprinkle with two tablespoonfuls of sugar, more rhubarb, raisins, and sugar, then the rest of the tapioca with butter and sugar as before. There should be two cupfuls of rhubarb in all. Bake one hour, covered, brown, and send to table in the pudding-dish. Eat hot with hard or liquid sauce.