1 1/2 lbs. rhubarb
2 tbsp. flour
1 1/4 c. sugar
2 tbsp. water
1 pt. strawberries, washed & hulled
2 eggs, separated

Cut rhubarb into 1/2" lengths, 3 cups cut. Put in saucepan with the flour and 1 cup sugar blended together. Add water and simmer 10 minutes, stirring frequently. Add strawberries. Remove from heat and slowly stir in the well beaten egg yolks. Turn into an 8" square casserole and bake at 350 degrees for 10 minutes. Beat egg whites until stiff; gradually add remaining sugar and continue to beat until smooth and thick. Pile lightly over pudding; return to oven reduced to 300 degrees and bake 15 minutes longer or until meringue is delicately browned. 6 to 8 servings.