Stewed Rhubarb Recipe

Instructions

1. The stalks should be firm.
2. Use none that are withered.
3. Put them in cold water for an hour.
4. Cut up into pieces about 1/2 inch long.
5. Put over the fire in a porcelain-lined pan and add plenty of sugar.
6. Add sufficient water to cover, and let it come slowly to the boiling-point.
7. Let it stew gently until tender, and, after taking it off the fire, let it get cold before serving.
8. Raisins may be added to this dish.
9. The proper proportion is a third of a cup of seeded and cut raisins to 1 cup of cut rhubarb.

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