Then pour into the prepared pie plate and cover with pastry. Bake in
a moderate oven for twenty minutes. Pie made in this way will be far
superior to that made where the rhubarb is cut and placed in the pie
and then cooked.

RHUBARB AND RAISIN CONSERVE

Wash and peel and then cut the rhubarb into one-half inch pieces.
Measure one quart of the cut pieces and place in a baking dish, adding

One cup of seeded raisins,
Two cups of sugar.

Do not add water; cover and cook until the fruit is tender, usually
about forty minutes.

RHUBARB FRUIT SAUCE

Place the whites of two eggs in a bowl and then add one-half glass
of jelly. Beat until very stiff and then add one cup of very thick
rhubarb sauce.

RHUBARB SHORTCAKE

Place two cups of flour in a bowl and add

One teaspoon of salt,
Four teaspoons of baking powder,
One-half cup of sugar.

Sift to mix and then rub in six tablespoons of shortening. Mix to a
dough with two-thirds cup of milk. Cut with a large cookie cutter and
then bake in a hot oven for fifteen minutes. Split and butter, and
then fill with the cooked rhubarb and serve with either plain or
whipped cream or custard sauce.

RHUBARB COCKTAIL

Place three tablespoons of rhubarb conserve in a cocktail glass. Add
layer of thinly sliced bananas and then a layer of shredded orange.
Sprinkle with powdered sugar and top with whipped cream or stiffly
beaten white of egg. Garnish with maraschino cherries.

RHUBARB PUFFS

Three-quarters cup of sugar,
One-half cup of water,
Five tablespoons of shortening.

Place in a bowl and then add

One egg,
Two cups of flour,
Four teaspoons of baking powder,
One-half teaspoon of salt,
One cup of finely chopped rhubarb (raw).

Beat to mix and then fill into well-greased custard cups and bake for
thirty minutes in a hot oven.

VERMONT RHUBARB GRIDDLE CAKES

Soak stale bread in cold water to soften. Press very dry and then rub
through a fine sieve. Now measure two cups and place in a bowl and add

One and one-half cups of sweetened rhubarb,
One egg,
One and three-quarters cups of sifted flour,
Four teaspoons of baking powder,
One teaspoon of salt,
One tablespoon of shortening.

Mix well and then bake on a griddle and serve with sugar, cinnamon and
butter or syrup.

RHUBARB GELATINE

Two cups of cold, cooked and sweetened rhubarb.

Add

Four level tablespoons of gelatine,
Juice of one orange,