Skin the stalks and cut into inch lengths. Put into a saucepan with a few spoonfuls of water and stew soft. Sweeten while hot; stir in a teaspoonful of butter and a beaten egg for each cupful of fruit, and bake in an open crust washed with white of egg. All of these tarts are good baked with a top crust alone.

Rhubarb Pie

Skin and cut into small pieces. Line a pie-dish with pastry, wash with white of egg, and fill with the raw rhubarb, scattering sultana raisins among the fruit. Sweeten plentifully; put on a top crust and bake. Brush with white of egg while hot and shut the oven door to glaze the crust.

Eat cold.