Rhubarb Tart
Ingredients
Directions
Wash and wipe the rhubarb without peeling it to retain its scarlet color.
Cut the rhubarb into pieces at least 1 inch long.
Invert a cup filled with water in the pie dish to help retain the juice.
Half fill the dish with the cut rhubarb.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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