Rhubarb 1 cup sugar

Measuring cup

Saucepan

Knife

Select tender stalks of rhubarb.

Cut off the green tops with a sharp knife and throw them away.

Cut the stalks into pieces about 1 inch long.

When you have cut enough to fill a quart measure put the pieces in a double boiler and barely cover them with cold water.

Set the pot at the back of the stove to simmer for several hours.

When you think the rhubarb is tender, try it with a fork.

Add 1 cup of granulated sugar to each quart of rhubarb.

Put the pot on a hot part of the stove and let the mixture boil hard for two minutes.

Pour into a dish to cool.

This is enough for 6 people.

Peaches, apricots, oranges, pears, apples, berries, and so forth can all be stewed in the same way. Berries will not take so long to cook. Large fruits should be peeled.