{"id":7230,"slug":"rhubarb-sauce","title":"RHUBARB SAUCE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["rhubarb stalks","very little water","sugar"],"ingredients_norm":["rhubarb stalk","little water","sugar"],"steps":["Strip the skin off the stalks with care, cut them into small pieces.","Put into a saucepan with very little water, and stew slowly until soft.","Sweeten while hot, but do not boil the sugar with the fruit.","Eat cold."],"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:w48:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"f5d5434bcf7921a9dd02f42f3e26133e7545d0305ec051745c47ca5ddca12180","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/rhubarb-sauce"}