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Here is a recipe for candying the young stems, to produce those bits of sugary green to top that special-occasion cake.

Crystallized Angelica Stems

Boil short (4-inch) lengths of fresh green stems, picked during the second year of growth, in water until just tender. Remove, and strip off outer skin, then return to the water and boil until green and not too soft Drain and weigh the stems. Using 1 lb. of sugar to 1 lb. of fruit, cover with this sugar and let stand for 24 hours. Then boil the stems in the syrup until it is clear. Drain, dust with sugar, and dry on greaseproof paper in a cool oven. Cool, and store in glass screw-topped jars.

Rhubarb Pie

Here is a recipe for those who dislike the sharp taste of rhubarb, but appreciate all its iron.

Pastry for a 9-inch pie shell (wholemeal flour is delightful in this) 3 1\2 to 4 cups sliced raw rhubarb

1 lemon (skin and pith removed) sliced Several young stems of angelica sliced very thin 1 1\4 cups brown or raw sugar

2 tablespoons wholemeal flour mixed with the sugar

Line a pie-plate with the rolled-out pastry. Sprinkle one-third of the flour-sugar mixture over the crust. Arrange a layer of rhubarb and angelica, scatter lemon slices over, sprinkle with the flour-sugar mix. Repeat the layers until all ingredients are used. Cover with pastry lattice (it makes a juicy pie), and bake at 375 degrees for 50 to 60 minutes.

*43\181\8*

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