Rhubarb Sauce

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Method

Skin and cut stalks of rhubarb in one-half inch pieces. Scald with boiling water. Let stand ten minutes and drain. Add water to keep from burning, cook until soft, then sweeten. Flavor with the crated yellow rind of orange.