Posted by: hearttohearthcookery | June 19, 2025

A Little Cinnamon-A Taste of Hearth Cooking

After sugar has been added to the cut pieces of rhubarb for the receipt (recipe)  a rhubarb tart, provided in a 1739 letter from Peter Collinson to John Bartram, a little cinnamon is added.  Note the Ceylon stick of cinnamon as this true cinnamon was used in the tart.

After sugar has been added to the cut pieces of rhubarb for the receipt (recipe)  a rhubarb tart, provided in a 1739 letter from Peter Collinson to John Bartram, a little cinnamon is added.  Note the Ceylon stick of cinnamon as this true cinnamon was used in the tart.

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Posted in culinary history, food, food history, receipts, recipes, Rhubarb, tarts | Tags: , , ,

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