{"id":7231,"slug":"baked-rhubarb","title":"BAKED RHUBARB","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three bunches of rhubarb","flour","one cup of sugar"],"ingredients_norm":["rhubarb","flour","sugar"],"steps":["Peel and cut into two-inch lengths three bunches of rhubarb.","Dredge with flour and put in baking dish with one cup of sugar sprinkled over.","Bake in moderate oven three-quarters of an hour.","Very nice served hot as a vegetable, or cold as a sauce."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w48:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"61c3849fcdbd1ffc3ef8d88449c76c6d925763fadea12c51091fe3c749158180","created_at":"2026-08-02T16:58:36Z","updated_at":"2026-08-02T16:58:36Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/baked-rhubarb"}