Stewed Rhubarb Recipe

Instructions

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