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Rhubarb Vol-Au-Vent

In the spring of the year this makes a very inviting and wholesome dish, and its qualities purify the blood, which the winter's food has rendered gross. Cut about twelve sticks of rhubarb into lengths of one inch, put the fruit into a stewpan holding about two quarts, put over it a quarter of a pound of sugar, and a table-spoonful of water, set it on a sharp fire, stirring it; do not let it get brown, or it will spoil and lose its flavour; it will take but a few minutes to do. When tender, put it into a basin to cool; a few minutes before serving, fill the volau-vent with it, and serve cold.