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Rhubarb Meringue

Line a pie-plate with plain paste.

Cut into inch pieces sufficient rhubarb to fill the plate, and sprinkle with flour until each piece is quite white. Place the rhubarb in the pie plate, adding one cup of sugar and a very little water. Bake slowly without a top crust, and when done spread over the top the beaten whites of two eggs into which has been stirred one tablespoon of sugar. Brown lightly in the oven.