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Rhubarb with Meringue

Cut the rhubarb into short lengths, put it in a saucepan with a small quantity of water and stew it gently until it is tender; then mash it together with about one pound of moist sugar and stir it over the fire for about ten minutes longer; then turn it into a pie-dish. Whisk the whites of two eggs to a firm froth with one tablespoonful of powdered sugar, spread it over the rhubarb and put it in a brisk oven until lightly browned. Serve while hot.