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Stewed or Baked Rhubarb Recipe

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This recipe for Stewed or Baked Rhubarb is from Genealogy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Rhubarb
Sugar
Water

Directions:
Directions:
Wash but do not peel the rhubarb and cut it in one-inch pieces. Add one-half as much sugar as rhubarb, put in a saucepan with just enough water to keep the fruit from burning as rhubarb provides its own moisture. Cook until tender.


Baked -- Prepare as for stewing, using the same proportion of sugar and rhubarb, and bake in moderate oven (350º - 375º)

Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
Varies
Personal Notes:
Personal Notes:
From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.

"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941

Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY

 

 

 

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