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Stewed Rhubarb

Wash the rhubarb, cut in pieces about one inch long, do not remove the skin. To every pound of rhubarb allow one pound of granulated sugar, put them together in a porcelain kettle and stand on the back of the fire until the sugar slowly melts. Do not add water. Then bring the kettle forward and boil gently without stirring. As soon as the rhubarb is tender, turn it carefully out to cool.