6lb cherry rhubarb, 6lb sugar, 1 large tin pineapple or fresh pineapple if preferred. Cut rhubarb in very small pieces, spinkle with half of the sugar and leave overnight. Shred pineapple, sprinkle with 1 tablespn. sugar, also leave overnight. Next day bring rhubarb to the boil (add no water), add rest of sugar and pineapple. Boil until it sets -- about 1 hr.
Source: The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.80
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