Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Rhubarb Sauce.

Rhubarb may be stewed or baked. Pare and wash the stalks and cut them in pieces about an inch long; then put in a granite-ware stewpan. To a quart of the rhubarb add one gill of sugar and one gill of water, and stew gently until done; then turn into an earthen bowl. Another way is to put the rhubarb, water, and sugar in an earthen dish, cover the dish, and bake in a moderate oven for an hour and a half.

If the sauce be liked sweet more sugar may be used.