Stewed rhubarb
Wash, scrape and cut the stalks into inch lengths. Leave in cold water for an hour. Put over the fire in the inner vessel of a double boiler, set in cold water, bring to a boil and simmer gently until tender and clear. Keep the inner vessel closely covered that the steam may do its work. Remove from the fire, sweeten to taste—not heavily—turn into a bowl and cover until cold.
As a breakfast dish, this is refreshing and most wholesome. Cooked as above, you get the benefit of the anti-bilious juices, undiluted by water. Set on ice for an hour before eating. Some add a handful of sultana raisins to the raw rhubarb.