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75. STEWED RHUBARB.--Two methods of stewing rhubarb are in practice, the
one to select depending on the way it is preferred. In one method, which
keeps the pieces whole, the sugar and water are brought to the boiling
point before the rhubarb is added, while in the other, the rhubarb is
cooked with water until it is soft and the sugar then added.
STEWED RHUBARB
(Sufficient to Serve Six)
2 c. sugar
1/2 c. water
1 qt. cut rhubarb
Mix the sugar and water in a saucepan and bring to the boiling point.
Wash the stems of the rhubarb and cut into inch lengths. Add the rhubarb
to the sirup and cook until it is tender enough to be pierced with a
fork. If desired, a flavoring of lemon peel may be added. Turn into a
dish, allow to cool, and serve.
If the other method is preferred, cook the rhubarb with the water until
it is soft and then add the sugar.
* * * * *
CITRUS FRUITS
CHARACTERISTICS
76. Fruits that contain citric acid are grouped together and are known
as CITRUS FRUITS. All of these are similar in structure, although they
differ in size, as will be observed from Fig.


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