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Rhubarb Tartlets

Neatly trim one pound fresh rhubarb, remove the fibres, wash in cold water, drain and cut into pieces one inch long. Place in a small saucepan with four ounces fine sugar and half teaspoon vanilla essence. Mix well with a wooden spoon, cover the pan, set on the fire and let gently cook for twenty minutes, being careful to frequently stir at the bottom meantime. Prepare six tartlet crusts and fill with the rhubarb preparation. Dredge a little fine sugar over and serve.