Stewed Rhubarb
- Rhubarb
- Sugar
- Peel of a lemon, cut in thin strips
- Pie crust or vol-au-vent
Peel the stalks of the rhubarb and cut them in pieces half an inch in length. Pour boiling water on it and then drain in a colander. Put on the stove in a preserving kettle with plenty of sugar but no water. The fruit is very juicy and with the sugar, will make all the syrup you need. Stew for a few minutes (be patient, you rascal).
Just before removing from the fire, add the lemon peel.
When cold, put on a baked pie crust or fill a vol-au-vent with the mixture.
Just before removing from the fire, add the lemon peel.
When cold, put on a baked pie crust or fill a vol-au-vent with the mixture.
Submitted by Apr 17, 2010
15 min 30 min 45 min
15 min 30 min 45 min