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(Fresh Fruits And Compote) - (The International Jewish Cook Book)

Peel and cut into two-inch lengths three bunches of rhubarb. Dredge with
flour and put in baking dish with one cup of sugar sprinkled over. Bake
in moderate oven three-quarters of an hour. Very nice served hot as a
vegetable, or cold as a sauce.

Other Recipes

Baked Rhubarb

Peel rhubarb stalks, cut into inch lengths, put into a small stone crock

with at least one part sugar to two parts fruit, or a larger part if

liked, but not one particle of water, bake until the pieces are clear;

flavor with lemon or it is good without. It is a prettier sauce and

takes less sugar than when stewed, and can be used for a pie filling if

the crust is made first. To prevent burning, the crock may be set in a

pan of boiling water. When done and while yet hot, beat up the whites of

two eggs and whip into the sauce. It makes it very light and very nice.

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