Stewed Rhubarb

(Serves Six)

2 c. sugar 1/2 c. water 1 qt. cut rhubarb

Mix the sugar and water in a saucepan and bring to the boiling point. Wash the stems of the rhubarb and cut into inch lengths.
Add the rhubarb to the sirup and cook until it is tender enough to be pierced with a fork. If desired, a flavoring of lemon peel may be added. Turn into a dish, allow to cool, and serve.

If the other method is preferred, cook the rhubarb with the water until it is soft and then add the sugar.