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Strawberry Rhubarb Pie

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1 1/2 cups rhubarb (2 pound)
7/8 cup sugar
2 tablespoons water
2 egg yolks
1/3 cup evaporated milk
2 egg whites, beaten stiff
2 tablespoons lemon juice
few grains salt
3/4 cup sliced strawberries
1 unbaked pie shell with built up rim


Bake pie shell 5 minutes in 450 degree F. oven, then add filling, reduce heat to 350 degrees F., bake 30 minutes. Wash and cut rhubarb in thin pieces. Blend with sugar, water, stir and cook until tender. Drain rhubarb. Beat  syrup into yolks and stir in milk. When cold, fold in stiffly beaten egg whites and strawberries. Blend well. Pour into partly baked pie shell, when cold serve with whipped cream.

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