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RHUBARB, COMPOTE OF (another way) (Boil in a clean preserving-pan)

Boil in a clean preserving-pan five or six ounces of good sugar with a quarter of a pint of spring water. Cut into inch lengths one pound of fresh rhubarb stalks, and simmer them gently in the syrup, skimming if necessary. Take rhubarb of the same growth that it may all be sufficiently tender at the same time. Time, ten minutes to boil syrup, about half an hour to simmer rhubarb.