Rhubarb tarts
Take the young green stalks of the rhubarb plant, or spring fruit as it is called in England; and having peeled off the thin skin, cut the stalks into small pieces about an inch long, and put them into a sauce-pan with plenty of brown sugar, and its own juice. Cover it, and let it stew slowly till it is soft enough to mash to a marmalade. Then set it away to cool. Have ready some fresh baked shells; fill them with the stewed rhubarb, and grate white sugar over the top.
For covered pies, cut the rhubarb very small; mix a great deal of sugar with it, and put it in raw. Bake the pies about three quarters of an hour.