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Date and Rhubarb Pie

Rhubarb cut in small pieces 1 cup sugar 1 cup Dromedary Dates, stoned and chopped Pie paste Cover rhubarb with boiling water and let stand for 10 minutes. Line a pie plate with pastry, and fill up with drained rhubarb, sprinkle over with dates and sugar. Bake with or without an upper crust. Serve hot or cold. If baked without an upper crust spread whipped and sweetened cream over top before serving.