STEWED RHUBARB
Stewed rhubarb is of two kinds. When it first comes into season it is small, tender, and of a bright red color, and when stewed makes a very pretty dish. The red rhubarb should be cut into little pieces about two inches long. Very little water will be required, as the fruit contains a great deal of water in itself. The amount of sugar added depends entirely upon taste. The stewed rhubarb should be sent to table unbroken, and floating in a bright red juice.
When rhubarb is old and green it is best served more like a puree, or mashed. Very old rhubarb is often stringy, and can with advantage be rubbed through a wire sieve. It is no use attempting to color old rhubarb red, but you can improve its color by the addition of a very little spinach extract. A few strips of lemon-peel can be stewed with old rhubarb, but should never be added to young red rhubarb.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
