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Stewed Rhubarb

Skin three-quarters of a pound fresh, sound, red rhubarb. Cut it into one-inch-long pieces. Place in a saucepan with half pound granulated sugar and the rind of quarter of a sound lemon. Set the pan on a brisk fire and thoroughly mix with a wooden spoon until completely dissolved, which will take about fifteen minutes. Remove from the fire and let cool off. Remove the lemon rind. Transfer to a glass dish and serve.