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English Rhubarb Tart

From French cook book for American families a book of 2200 recipes, including 800 French recipes and hundreds of new American (1922).

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A historical recipe

French cook book for American families a book of 2200 recipes, including 800 French recipes and hundreds of new American, by Xavier Raskin (1922).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. a tablespoon of water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Skin a good pound of rhubarb and cut into pieces iy3 inches in length.
  2. Turn into boiling water, to cover, and let cook simmering for 5 minutes.
  3. Carefully turn on a strainer, and thoroughly drain.
  4. Gently toss into some sugar, shaking it so as to coat the rhubarb, and arrange in a buttered oval glass gratin dish.
  5. Add a tablespoon of water.
  6. Cover with pastry as directed at ‘ * English Apple Pie, ’ ’ and bake 35 minutes in a hot oven.

Plating

Cookware for this recipe

  • Saucepan
  • Baking dish
  • Chef's knife
  • Sieve
  • Colander
Source http://creativecommons.org/publicdomain/mark/1.0/
Credit

From French cook book for American families a book of 2200 recipes, including 800 French recipes and hundreds of new American (1922), printed page 533, digitised by the Internet Archive: https://archive.org/details/FrenchCookBook

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.