Rhubarb Tarts. Take the ſtalks off the rhubarb that grows in the garden, peel the ſkin off, and cut them the ſize of a gooſeberry, put them into china or earthen-ware patty-pans, with ſugar over them, and put on a paſte either puff or tart, ice them, and bake them the ſame as green gooſeberries, and they will eat like them.