The tender, young stalks of rhubarb are now ready to use and will be an agreeable change from canned and dried fruits. Those who are fond of this tart, juicy green, will perhaps find some new method of preparing it int he list I append:
Rhubarb Blanc Mange – Prepare rhubarb as for sauce, stew until in a pulp, sweeten and thicken with corn starch which has been dissolved in cold water. The amount of corn starch used depends upon the juiciness of the rhubarb. Pour into molds while hot. Serve when cold with sweetened cream or whipped cream. This is excellent.
Rhubarb Pudding – Place a large spoonful of stewed and sweetened rhubarb in small baking cups. Pour coiling water on one pint of bread crumbs; when softened, drain if necessary, add one beaten egg, one tablespoonful of sugar, a little nutmeg and beat well. Turn this upon the rhubarb in the cups and bake. Serve with any pudding sauce.
Rhubarb Dessert – Make a rich syrup by adding sugar to water in which long strips of orange peel have been boiled until tender, lay into it a single layer of pieces of rhubarb three inches long and stew gently until clear. When done remove and cook another layer. This makes a handsome dessert dish by ornamenting with puff past cut in fancy shapes.
Baked Rhubarb – Cut in pieces an inch long, put in a bake dish in layers with an equal weight of sugar; cover closely and bake.
Rhubarb Short Cake – Make a rich biscuit crust. When baked, split; butter and place between the layers and on top a sauce made as follows: Two cupfuls of rhubarb, stewed and sweetened, to which has been added, just before removing from the stove, one cupful of chopped dates. This filling may be used for one crust pies, but should be cooled before putting in the crust and a meringue spread on the top.
Rhubarb Pies – There are many excellent ways to converting rhubarb into pies with either one or two crusts. A one crust pie with meringue is made of one and one-half cupfuls of stewed rhubarb, one cupful of sugar, yolks of two eggs, one tablespoonful of corn starch and, if liked, a teaspoonful of lemon extract. Use the whites of the eggs for the meringue.
Mary S. Stelson (1895, May) A Bunch of Rhubarb. The Ladies’ World Vol. XVI (No. 5), 7. Retrieved from http://victoriantimes.us/antique-recipes/a-bunch-of-rhubarb-may-1895-recipes