Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Rhubarb Pie.

• 3 lbs. Rhubarb.
• 1½ lbs. Sugar.
• Corn Starch as desired.

The rhubarb should be cut in small pieces after it is peeled and allowed to stand over night with the sugar. Strain off juice and boil for a minute, then add the rhubarb and let boil for 2 or 3 minutes. The corn starch is frequently omitted.