4 c. rhubarb, cut in 1 inch pieces
1 c. sugar
Grated rind of 1 orange
2 tbsp. water or orange juice
1 tsp. cinnamon
1 tbsp. quick tapioca
2 egg whites
1/4 tsp. cream of tartar
Dash of salt
2 egg yolks
1/3 c. sugar
6 tbsp. flour

Cook rhubarb, 1 cup sugar and water until tender. Add rind, spices and tapioca and cook 5 minutes more, stirring constantly. Pour into 1 1/2 quart casserole. Beat egg whites until frothy. Add cream of tartar and salt and beat until stiff.

In another bowl, beat egg yolks until thick, add the 1/3 cup sugar, beat thoroughly. Fold egg yolk mix into egg white mix. Then gently fold in the flour. Pour this batter over the rhubarb and bake in a slow oven, 325 degrees for about 45 minutes until top is brown. Serve warm with strawberries.