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Jenny Patterson cookbook, May 24, 1880
Page 69
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Rhubarb Cut the Rhubarb up into a nice white or yellow earthen dish, strew with sugar, cover, with a plate and bake in a brisk oven till soft-- [not?] till it loses its fresh green color. Oven cooking impairs its delicacy. Never stew rhubarb -- it is best baked.
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Rhubarb Cut the Rhubarb up into a nice white or yellow earthen dish, strew with sugar, cover, with a plate and bake in a brisk oven till soft-- [not?] till it loses its fresh green color. Oven cooking impairs its delicacy. Never stew rhubarb -- it is best baked.
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