Rhubarb, which is one of the best vegetable blood purifiers known, should he freely eaten in the spring months by everyone, except those suffering from gouty or rheumatic affections. Many people dislike rhubarb because of its acidity, but this can be remedied by mixing a third of a teaspoonful of bicarbonate of soda to every Iwo pounds when stewing, or a tablespoonful of fine sago which has been soaked in a little water for about ten minutes.
Here are some unusual ways of cooking rhubarb. First, it is well to remember that stewed rhubarb looks its best when kept whole; and to ensure this allow four ounces of sugar to a pound of fruit and half a pint
of water. Boil the water and sugar together for ten minutes. Wipe the rhubarb and cut into one inch slices, then add the syrup, and stew gently until soft, but do not boil. A little lemon rind will improve the flavour. Another attractive way of serving is to put the rhubarb into individual glasses and pile whipped white of egg or thick custard on top.
A Good Fritter
Make the batter as follows: Mix 21 oz. of flour with a pinch of salt, and pour a dessertspoonful of salad oil in the centre. Add half a gill of tepid water gradually, stirring well, and beat until quite smooth. Stand aside for 30 minutes or longer; then fold in the stiffly beaten white of an egg, and use immediately. Wipe the rhubarb and cut into one inch lengths. Dip the fruit into the batter, drop into a pan of smoking hot lard, and fry a golden brown. Drain, and sprinkle with castor sugar.
Rhubarb and Macaroni
Cut six ounces of macaroni into inch lengths and boil in salted water until tender. Drain and keep hot. Then stew two pounds of rhubarb with a small strip of lemon peel, a third of a teaspoonful of bicarbonate of soda, two ounces of brown sugar, and half a teacupful of water. As soon as it is tender it is ready. Make a border of macaroni round a slightly heated dish, and pour the rhubarb into the centre, and serve.
Rhubarb puff pudding is made by creaming together two tablespoonfuls of butter and a cupful of brown sugar. Beat two eggs well. and add alternatively with two and a half cupfuls of flour to which has been added a teaspoonful of baking powder. Then add half a cupful of milk and beat free from lumps. Squeeze a little lemon juice over a cupful of finely chopped rhubarb and stir into the mixture. Put into a well-buttered mould or basin, or into individual moulds if preferred, and steam. Serve with orange sauce.