_Ingredients._—½ lb. of puff-paste, about 5 sticks of large rhubarb, ¼
lb. of moist sugar. _Mode._—Make a puff-crust; line the edges of a deep
pie-dish with it, and wash, wipe, and cut the rhubarb into pieces about
1 inch long. Should it be old and tough, string it—that is to say, pare
off the outside skin. Pile the fruit high in the dish, as it shrinks
very much in the cooking; put in the sugar, cover with crust, ornament
the edges, and bake the tart in a well-heated oven from ½ to ¾ hour.
If wanted very nice, brush it over with the white of an egg beaten to
a stiff froth, then sprinkle on it some sifted sugar, and put it in
the oven just to set the glaze: this should be done when the tart is
nearly baked. A small quantity of lemon-juice, and a little of the peel
minced, are by many persons considered an improvement to the flavour of
rhubarb tart. _Time._—½ to ¾ hour. _Average cost_, 9_d._ _Sufficient_
for 5 persons. _Seasonable_ from February to May.