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Rhubarb Sauce

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Ingredients 4 ingredients

  1. one tablespoonful of water
  2. Cut
  3. Casserole
  4. 1/2 cupful of sugar

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. Cut rhubarb (without peeling) into one-inch pieces.
  2. Place these in the top of a double boiler.
  3. Cook in a double boiler until soft, stirring occasionally.
  4. When cooked, add 1/3 to 1/2 cupful of sugar for each cupful of cooked rhubarb.
  5. The casserole may be used for cooking rhubarb.
  6. Place the rhubarb in a casserole.
  7. Add one tablespoonful of water for each cupful of rhubarb.
  8. Cover and simmer on top of a range, or bake in a slow oven until soft.
  9. Add sugar as directed above.

Plating

Cookware for this recipe

  • Casserole pot
  • Chef's knife
  • Vegetable peeler
  • Wooden spoon