Rhubarb Fritters

5 to 6 minutes.


The rhubarb for these should be of a good sort, quickly grown, and tender. Pare, cut it into equal lengths, and throw it into the French batter; with a fork lift the stalks separately, and put them into a pan of boiling lard or butter: in from five to six minutes they will be done. Drain them well and dish them on a napkin, or pile them high without one, and strew sifted sugar plentifully over them: they should be of a very light brown, and quite dry and crisp. The young stalks look well when left the length of the dish in which they are served, and only slightly encrusted with the batter, through which they should be merely drawn.