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| What You Need: |
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1 pound rhubarb
5 oz sugar
3 eggs
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| How To Cook: |
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1. Dice rhubarb and cook for a few minutes in very little water.
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2. Let it cool for a moment, then drain through a fine strainer.
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3. When cool, put into an enameled fireproof casserole and add sugar and eggs.
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4. Beat well over heat, but remove the mixture as soon as it is smooth and before it begins to boil.
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