Rhubarb Toast

Spread the bread thinly with butter and toast until crisp. Remove the peel from the rhubarb and cut into small cubes. Pile on the toasts and sprinkle thickly with cinnamon sugar. Cook in the heated stove at top heat. Boil strawberry pulp with sugar and thicken with cornflour. Finish with cream. Pour over the finished toasts and serve hot.

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