RHUBARB

74. RHUBARB is in reality not a fruit, but it is always considered as
such because it is cooked with sugar and served as a fruit. It has the
advantage of coming early in the spring before there are many fruits in
the market. As it contains a large quantity of oxalic acid, it is very
sour and must be cooked with considerable sugar to become palatable, the
addition of which makes the food value of cooked rhubarb very high.
Rhubarb is much used for pies and is frequently canned for sauce. It is
also used as a cheap filler with a more expensive fruit in the making of
marmalades, conserves, and jams.

The stems of some varieties of rhubarb are characterized by a great deal
of red color, while others are entirely green. The red rhubarb makes a
more attractive dish when it is cooked and served than the green, but it
has no better flavor. The outside of the stem has a skin that may be
removed by catching hold of it at one end with a knife and stripping it
off the remainder of the stem. It is not necessary to remove the skin
from young and tender rhubarb, but it is often an advantage to remove it
from rhubarb that is old. It should be remembered that the stems of
rhubarb contain considerable water and so require very little liquid in
their cooking.

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