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.