| OCR Text |
Show I Rhubarb, in Combinations or, Alone, Delicious in Season V Suggestions for serving the always delicious rhubarb are always In order. or-der. The following ini-lhods lire set forth by a recognized expert: I'reHli rhubarb pieplant and spring were once synonoinouH. Now, like must other vegetables and fruits, Its city season Is long extended both by shlpmenls from warmer places and by hothouse forcing. Karly Hummer, however, does bring a drop In price and puts It Into the class from which It rose. Every town backyard used to have its own supply of "pie planf," some of It pretty sour and tough, but which when cooked with plenty of Bngar made a sauce or a pie whose tang seemed Just what we needed for that Jaded appetite. Rhubarb of today Is lovelier In color, with its deep pink contrast to the light green of the stalks. The skin is usually so tender that it need not be removed, and therefore color may be preserved during cooking. cook-ing. To keep the color, and keep the pieces in shape, there are two "best" ways to cook rhubarb one Is to bake It with sugar in a covered casserolethe cas-serolethe other Is to cook It over hot water in a double boiler. Some people like to serve rhubarb hot, although I think the average person likes the sauce cold. There may be the addition of raisins during dur-ing the last few minutes of cooking, cook-ing, or the combination of the cold sauce with sliced bananas or oranges or with cooked prunes. Rhubarb cut in small pieces and chilled In its syrup makes a good foundation for a fruit cup, with any other fruits you may like to use. Most puddings made with rhubarb are best hot, it seems to me, as it is with those made of apples. In fact, almost any good apple recipe can be adapted to rhubarb with the use of some extra sugar. There Is brown hetty, bread nnd butter pudding, pud-ding, or tapioca pudding. Rhubarb, with its tartness, makes a good component of marmalade -the more elaborate conserves. Sweeter Sweet-er fruits, such as pineapple or cher- I ries, and sweet oranges, contrast well with It. It can so often be found at such a low price that it makes an economical foundation for other more expensive fruits. Rhubarb pie Is associated in my mind especially with American cooking, cook-ing, although probably in Its tart form it may be found in other countries. coun-tries. I do not seem to remember having it any place but In this country, coun-try, when it was combined with pastry. pas-try. Individual shortcakes with rhubarb rhu-barb sauce are surely an American origination. A few strawberries add color and form to this dessert. While we probably do not give It the enthusiastic welcome which was given It by our ancestors, who were deprived of fresh fruit ail the winter, win-ter, we still give it our appreciation. apprecia-tion. By the way. I suppose rhubarb Is really a vegetable, as the tomato is really a fruit, but we nevertheless nse them to the contrary. Steamed Rhubarb. 4 cups rhubarb 1 cup sug-ar Wash rhubarb and cut into Inch pieces without removing the skin. Cover with boiling water, let stand five minutes, drain, add the sugar and cook in top of a double boiler over hot water or in a covered baking bak-ing dish in the oven until soft. Less sugar is needed if rhubarb is scalded according to these directions. If the rhubarb is very young and tender It need not be scalded. Quick Meal. Chilled rhubarb with pineapple Broiled minute steak Earatoe-a potatoes Broiled tomatoes Hot rolls Jelly Mixed vegetable salad Toasted crackers Cheese Coffee For a first course I am suggesting suggest-ing a delicious combination of rhubarb rhu-barb cooked according to the recipe given in the column today, and of course cooked the day before or in the morning while breakfast I being be-ing prepared so that It cun be well chilled. The pineapple was prepared and sugared at the same time. l''or minute steak choose thin cutH of round or sirloin and cook It under a very hot fire a little more than n minute, however. The tomatoes can be broiled at the same lime as tlie steak. A fresh vegetable salad with toasted crackers and cheese to serve with coffee will be a fitting end to a meal which begins with a fruit cup. Rhubarb and Pineapple. Take equal parts of rhubarb, cut In one-Inch pieces), and fresh pineapple pine-apple diced. Add two cups of sugar to one quart of fruit Let stand one or more hours. Place In saucepan, let heat slowly until sugar is dissolved dis-solved and cook without stirring until un-til rhubarb Is soft but not broken. Cool nnd serve. Rhubarb Sauce. 1 cup water 1 tablespoon cornstarch 1 cup Ktewed rhubarb .Sujrar Ito taste; Mix sugar and cornstarch In saucepan, sauce-pan, add water, place on stove, cook until smooth and clear, stirring. Remove Re-move from fire, add stewed rhubarb and sugar to taste. Stir and serve with rhubarb pudding. Order of Preparation. Prepare salad and dressing, and chill Mix fruit cup Prepare tomatoes Broil steak and tomatoes Heat rolls and potatoes Make coffee . 1523. Boll Syndicate. WNU Service. |
