Heart to Hearth Cookery

After the stalks of rhubarb have been cut in two or three pieces for the receipt (recipe) that Peter Collinson wrote to John Bartram in 1739, peel off the rind.  With peeling off the rind, most of the stalks lose their red color and the color is very similar to that of gooseberries.  The first printed receipt found for a rhubarb tart is in the 1760 The Compleat Confectioner and directs one to peel and cut it (rhubarb stalks) the size of gooseberries.

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