Rhubarb is not a fruit but the stalk of the plant and as its acid is
oxalic, it is a somewhat questionable article of diet. At all events it
should not be used freely.
=Stewed Rhubarb=
1 qt. rhubarb
½ cup sugar
Wash rhubarb, do not peel, cut into ¾ in. pieces; cook with sugar, on
the back of the stove until juicy; then stew till tender.
=Stewed Rhubarb, No. 2=
1 qt. rhubarb
scant ⅔ cup sugar
1 tablespn. lemon juice
¼ cup water
Cook all together.
=Baked Rhubarb=
Put rhubarb in baking dish with sugar and lemon juice as for stewing,
with or without a little water. Cover and bake until tender.
It is said that if young cherry leaves are scalded and the juice added
to cooked rhubarb, it will impart the flavor of cherries to the rhubarb.