Baked Rhubarb Recipe

Peel rhubarb stalks, cut into inch lengths, put into a small stone crock

with at least one part sugar to two parts fruit, or a larger part if

liked, but not one particle of water, bake until the pieces are clear;

flavor with lemon or it is good without. It is a prettier sauce and

takes less sugar than when stewed, and can be used for a pie filling if

the crust is made first. To prevent burning, the crock may be set in a

pan of boiling water. When done and while yet hot, beat up the whites of

two eggs and whip into the sauce. It makes it very light and very nice.