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Rhubarb with Figs

Wash half a pound of bag or pulled figs and cook in boiling water to cover until the water is nearly absorbed. Skin and cut a pound of rhubarb in one-inch pieces. Put a layer in a baking dish, sprinkle with sugar, add a layer of figs, repeat until all is used; put in one-fourth cup of hot water and bake in a slow oven until the rhubarb is soft.

Dates or raisins may be used in the same manner.