Scalloped Rhubarb Recipe

A dozen large stalks of young rhubarb, washed and scraped and cut in

thin slices, half a loaf of bakers' stale bread grated, four heaping

tablespoonfuls of granulated sugar, one generous tablespoonful of

butter, and the grated rind of a large lemon. Butter a pudding dish,

divide the ingredients into four parts, begin with the rhubarb and

finish with bread crumbs. Sprinkle the sugar and grated lemon peel over

the rhubarb and cut the butter in tiny bits over the bread crumbs,

dredge the top with sugar. Bake three-quarters of an hour in a moderate

oven and serve hot with cream or hard sauce.

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