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Rhubarb, Stewed

Stewed rhubarb is of two kinds. When it first comes into season it is small, tender, and of a bright red colour, 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 rhubarb contains much moisture. 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 mashed, or like a puree. Old rhubarb is often stringy, and can with advantage be rubbed through a wire sieve. It is no use attempting to colour old rhubarb, red, but its colour can be improved by the addition of a very little spinach juice.