Rhubarb Pie and Rhubarb with Cream

Take very ripe rhubarb, suppress the leaves, peel and cut into pieces one inch long; arrange them in layers with sugar between each on a tin pie plate lined with short paste (No. 135), so as to form a dome. Moisten the edges of the paste on the plate and cover the whole with a flat of puff paste (No. 146) the same diameter as the plate, fastening it firmly to the moistened under edge, then pare off all the paste beyond the border, gash it all around with a small knife, egg the surface and trace a rosette on top with the tip of a knife. Bake in a hot oven for forty-five minutes.

Rhubarb with Cream.—Choose some very green rhubarb, suppress the leaves and hard parts near the roots, peel and cut in half-inch squares. Put one pound of this prepared rhubarb in a copper pan with a little water, a small piece of cinnamon and a sliced lemon. Put the pan on the fire, and when sufficiently cooked sweeten it according to taste. Remove from the fire, allow to cool slightly, and add a tablespoonful of cornstarch or fecula, diluted in a little cold water; put back on the fire to thicken it, take out the slices of lemon and the cinnamon. Pour the rhubarb in mousseline molds (No. 1, Fig. 138), allow to cool and unmold; or it may be served in a dish. Serve separately some sweet cream or else incorporate into it an equal quantity of whipped cream.