Rhubarb
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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
Chef Wood
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- Scrape and cut it in pieces about one inch long, and then blanch it for two minutes.
- Put it in a saucepan with two or three tablespoonfuls of cold water and set it on a rather sharp fire, toss or stir now aud then till done, when sweeten to taste, dish, let cool, and serve.
- Ehubarb is very wholesome, and ought to be pat* taken of at least every other day.
- When prepared as ab'jve, it may be used to make pies.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon