68 THE NEW RHUBARB CULTURE. 



Rhubarb Compote. — Two pounds rhubarb all pre- 

 pared, one and one-half cups sugar, lemon peel, one pint 

 of water. 



Rhubarb Tart. — I'o one quart of stewed rhubarb 

 add three-fourth pounds of granulated sugar, five eggs, 

 five ounces of pulverized crackers, after the rhubarb 

 is stewed put through a sieve. The other ingredients 

 should be mixed w-ell. Use only a bottom crust and bake 

 three-quarters of an hour. 



Rhubarb Sherbet. — This is a pleasant, acid drink 

 for warm weather. Wash the stalks and cut into inch 

 pieces without skinning. Measure, and to one quart 

 put an equal amount of water. Simmer until very 

 tender. Add the grated rind of one lemon and three 

 tablespoons sugar, stirring until the latter is dissolved. 

 Cool and strain. Then chill on ice before serving. 



Kansas Lemonade. — Put a little juice of stewed pie- 

 plant into a glass of cold water, sweeten to taste and 

 flavor with lemon. 



Rhubarb Wine. — Peel, chop fine and mash the pie- 

 plant to a pulp. Weigh and allow one quart water and 

 one pound sugar to each pound of fruit. Mix well and 

 turn into an earthen receptacle, where it should be cover- 

 ed with a cloth and stand until it ferments, being stirred 

 daily. When fermentation ceases, skim and strain, pour 

 into a cask and let stand open for 24 hours. Then close 

 the bunghole and keep for four months, when it can be 

 racked off into bottles which should be closely sealed 

 and put away on their sides. 



Rhubarb Vinegar. — Wash and cut the rhubarb into 

 inch pieces without peeling. Pound with a wooden 

 potato beetle; measure and put in a large stone jar. 

 To each quart allow one pint water. Cover with cheese- 

 cloth and let stand in a warm room for 10 days, stirring 



