The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Stewed Rhubarb

• 1¹⁄₂ qts. prepared rhubarb
• ³⁄₄ cup water
• 2 cups sugar

Wash the stalks, pare them if old, cut them into one-inch pieces and put them, with the sugar and water, into a two quart cooker-pail. When boiling, set the pail in a cooker for from one to three hours or more, depending upon the character of the rhubarb. Some people prefer to use brown sugar with rhubarb.

Serves eight or ten persons.