3 c. rhubarb, diced 3 c.
1 1/4 c. sugar
1/4 tsp. salt
2 tbsp. water
1 1/2 tbsp. cornstarch
1 tbsp. lemon juice
4 eggs, separated

STRAWBERRY CAKE:

1 pkg. white cake mix
1 pkg. strawberry Jello
1 c. frozen strawberries (defrosted)
1/2 c. oil
4 eggs

FROSTING:

1 stick butter
1 pkg. powdered sugar
1 c. berries, no juice (or less)

Cook together over low heat; rhubarb, 1 cup sugar, salt, 2 tablespoons water. Add cornstarch that is dissolved in 3 tablespoons water; stir until clear. Beat egg yolks; add some rhubarb mix to yolks. Mix then pour yolks into rhubarb. Cool some. Beat 2 egg whites until they make soft peaks. Add whites to rhubarb and blend gently. Pour into baked shell. Top with meringue made of 2 egg whites, beaten gently. Add 1/4 cup sugar. Bake at 325 degrees until golden. Mix. Bake at 350 degrees.

Frosting: Cream butter. Add sugar and berries alternating