Prepare the stalks as for pies; cover the bottom of a buttered
pudding-dish with slices of bread and butter; cover with the rhubarb
cut into short pieces; sprinkle abundantly with sugar; then put on
another layer of bread and butter, and so on until your dish is full.
Cover and steam, while baking, for half an hour. Remove the lid and
bake ten minutes, or until browned.
Eat with hot sauce.