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Rhubarb Tart
Pastries - Sweet Pies

Filling of rhubarb chunks with ample sugar.

Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)

Take slips of green rhubarb, wash it, and cut it into small pieces the bigness of young gooseberries; put them into a dish, sweeten with sifted sugar, add the juice of a lemon, cover it with puff paste, and bake it. Serve it up either plain or with cream, the same as for an apple pie.

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