Rhubarb’s an early crop, even in the Northeast, and with all the rain, I’m thinking bountiful, multiple harvests are likely.

I found a recipe for Rhubarb Sauce — did you know rhubarb used to be called “pie-plant”? — in my 1902 edition of “Woman’s Favorite Cookbook,” published by Elliott Publishing Co. in Philadelphia. (I wrote about this vintage cookbook earlier this year. You can read that here).

What I like about this recipe is that it works perfectly well today, though I might adjust it slightly, with perhaps a little less sugar and maybe the addition of some lemon zest to make it a little more interesting. Serve this sauce warm over vanilla ice cream or add some sliced strawberries while it’s still hot and serve it over biscuits, shortcake-style.

As for the warning to use a procelain-lined or granite pan, that’s an anachronism. Stainless steel or nonstick saucepan will work just fine. Unless you’re actually cooking this on a wood stove, you can use whatever burner you like, on moderate heat.

Here’s the recipe, attributed to “H.F.L.,” as it appears in the book:

“A nice way to cook rhubarb (or pie-plant, as it is generally called) is to wash it and peel it, cutting into pieces one inch long. Allow one pound of granulated sugar to each pound of the fruit. Use a porcelain-lined or a granite stew pan. Add one-half cupful of water, cover the rhubarb with the sugar and set it on the back part of the stove and let it slowly simmer. When done, do not stir but turn it carefully out to cool. The fruit does not have that pasty look so often seen and yet it is perfectly done.”

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