Skin the stalks with care, cut into small pieces; put into a saucepan
with very little water, and stew slowly until soft. Sweeten while hot,
but do not cook the sugar with the fruit. It injures the flavor, by
making it taste like preserves. Have ready some freshly-baked shells.
Fill up with the fruit and they are ready to serve.
_Or—_ ✠
You may, after sweetening the stewed rhubarb, stir in a lump of butter
the size of a hickory-nut for each pie, also a well-beaten egg for
each, and bake in pastry. Lay cross-bars of pastry over the top.