Stewed Rhubarb
2 lbs. rhubarb 1 cup sugar 2 tablespoons water
Cut off leaves of rhbarb and wash stalks thoroughly. Do not peel unless the skin seems particularly tough, as the skin gives stewed rhubarb its attractive color. Cut stalks in 1-inch pieces, add the sugar and water. Cover kettle and cook slowly until rhubarb is tender. Chill and serve plain or with cream. 5 or 6 servings. |