The stewed rhubarb should be sent to table unbroken, and floating in a bright red juice.
When rhubarb is old and green it is best served more like a puree, or mashed.

Very old rhubarb is often stringy, and can with advantage be rubbed through a wire sieve.

It is no use attempting to colour old rhubarb red, but you can improve its colour by the addition of a very little spinach extract.

A few strips of lemon-peel can be stewed with old rhubarb, but should never be added to young red rhubarb.
GOOSEBERRIES, STEWED .-- Young green gooseberries stewed, strange to say, require less sugar than ripe gooseberries.

It is best to stew the fruit first, and add the sugar afterwards.