Peter Collinson, a English Quaker wrote to John Bartram of Philadelphia that this receipt (recipe) for a rhubarb tart eats best cold. It is much admired here..it eats like gooseberry pie. The tart consists of pieces of peeled rhubarb with sugar and cinnamon with a top crust.
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Posted in culinary history, food, food history, receipts, recipes, Rhubarb, tarts | Tags: culinary history, food, food history, foodways
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