It's rhubarb time! Here's a delightful rhubarb pudding recipe from The Boston Globe from June 3, 1912.
Rhubarb Pudding
Arrange in layers and a buttered baking dish:
2 cups of breadcrumbs which have been soaked in water
2 cups of rhubarb
The grated rind of 1 lemon
Half cup of scalded raisins
1 cup of sugar
2 tablespoons of butter cut into tiny bits
Squeeze the juice of half a lemon over the top
Sprinkle with buttered crumbs
Cover and bake 1 hour in a moderate oven


This post was featured on
The Daily Gardener podcast:

helping gardeners find their roots,
one story at a time
Rhubarb Pudding
Rhubarb Pudding