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Rhubarb, Compote Of

Champagne or forced rhubarb is much the best for this dish, so far as appearance is concerned. Wipe or wash, but do not peel the rhubarb, and cut it into three-inch lengths. For a pound of fruit boil a quarter of a pint of water with six ounces of loaf sugar for ten minutes, put in the rhubarb, and let it simmer very gently until it is tender without being in the least broken. Lift the pieces out carefully as they become done enough, and lay these in a glass dish. Boil the syrup for a minute or two, and pour it out to cool. Colour with two or three drops of cochineal, and pour the syrup over the fruit. This dish is an excellent accompaniment to rice moulds or blancmange, and, owing to its bright colour, adds greatly to the appearance of the table. When more convenient, the rhubarb may be baked instead of boiled, but equal care should be taken that the rhubarb does not fall to pieces. Time to simmer, ten minutes or more. Probable cost of rhubarb, 5d. to 8d. per bundle. Sufficient, one bundle for three moderate-sized dishes.